Mushroom Chicken Filling Ingredient
25g Cooking oil
1 big Onion (finely diced)
1 Carrot (cut to thick slices, boil to cook and finely diced)
1 small tin Button mushrooms (finely diced)
300g Chicken thigh (cut to small cubes)
1/2 tsp Chicken powder
1/2 tsp salt or add to taste
1/2 tsp White pepper
(Fry onion until fragrant then add chicken cubes and fry till cooked. Add carrot, button mushrooms and seasoning - stir fry well, dish up and leave to cool)
Potato Filling
(peeled & mashed)
2 tbsp Soft butter
2 tbsp Whipping cream
1 Egg
1/2 tsp Salt or add to taste
Pastry Ingredient
400g Plain flour
220g Cold butter
1/2 tsp Salt
5-6 tbsp Ice water
Pastry Method
- Mix pastry ingredients till crumbly, add ice water into it and knead to become a dough
- Shape it into ball and wrap it with aluminium foil. Put dough in freezer for about 15 minutes
- Roll the pastry dough flat into about 3mm thickness between two plastic sheets
- Use a round cutter to cut dough and place it into tart mould
- Press the dough evenly in mould and trim excess dough with a sharp knife
- Prick some holes with a fork to release air from the pastry and place the tart moulds in the freezer for another 10 mins or for a day or two
- Take out tart moulds from freezer, line with aluminium foil and blind bake for 20 minutes at preheated oven 180C.
- Remove aluminium foil immediately from tart moulds after baked and leave tart pastry to cool
Assemble Potato Pie
- Gently remove cooked pastry tart from mould and place on a baking tray with baking sheet underneath
- Using a fork to mash potatoes and add butter, whipping cream, egg, salt and dill, mix well
- Scoop the chicken filling evenly into each mould
- Fill piping bag with mashed potato and pipe onto chicken filling
- Bake in preheated oven at 200C for 20 mins or until light golden brown
