Dough:
100 g butter (little under 1 C)
2 C. flour (Maida)
1 Tbsp castor sugar
1 tsp. salt
Filling:
1/2 kg (1 lb) chicken breast
1/2 C peas (frozen)
2 carrots-diced
Salt and Pepper to taste
1 Tbsp butter
2 Tbsp flour (Maida)
water
Combine dough ingredients.
Boil chicken breasts and shread leaving a little water in pot. Add green peas and carrots. In another pot melt butter. Whisk in flour to create a paste. While over heat, add enough water to create a sauce thickness.Mix sauce into chicken. Add Salt and Pepper
In a pie tin line with 1/2 of the rolled out dough. Bake the dough in the pie tin for 5 minutes at 180 C (350 F). Fill with chicken filling and top with a pie crust top. Trim the edges of the pie tin with a knife and press edges with a fork. Bake until pie crust starts to turn light brown.
100 g butter (little under 1 C)
2 C. flour (Maida)
1 Tbsp castor sugar
1 tsp. salt
Filling:
1/2 kg (1 lb) chicken breast
1/2 C peas (frozen)
2 carrots-diced
Salt and Pepper to taste
1 Tbsp butter
2 Tbsp flour (Maida)
water
Combine dough ingredients.
Boil chicken breasts and shread leaving a little water in pot. Add green peas and carrots. In another pot melt butter. Whisk in flour to create a paste. While over heat, add enough water to create a sauce thickness.Mix sauce into chicken. Add Salt and Pepper
In a pie tin line with 1/2 of the rolled out dough. Bake the dough in the pie tin for 5 minutes at 180 C (350 F). Fill with chicken filling and top with a pie crust top. Trim the edges of the pie tin with a knife and press edges with a fork. Bake until pie crust starts to turn light brown.
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