Ingredients
Ready-made puff pastry dough
2 Tablespoons olive oil
2 medium sized onions, chopped
1 cup celery, chopped
2 cups fresh mushroom, chopped
salt and pepper
2 chicken breasts, boiled and pulled
1 egg yolk+ 2 tablespoons milk for brushing
2 Tablespoons olive oil
2 medium sized onions, chopped
1 cup celery, chopped
2 cups fresh mushroom, chopped
salt and pepper
2 chicken breasts, boiled and pulled
1 egg yolk+ 2 tablespoons milk for brushing
Method
- Defrost puff pastry before using to be easy for shaping.
- Roll puff pastry dough on a lightly floured dusted surface into a rectangular shape.
- Place dough in an oven try and cover with cling film, refrigerate for about an hour.
- Cut into two equal rectangles.
- Heat oil in a pan over a medium heat.
- Stir in onions, celery, mushrooms for 5 minutes till soften.
- Mix in chicken, cook for about 10 minutes.
- Remove chicken from heat, season and set aside to cool.
- Preheat oven to 180 degree Celsius.
- Shape half dough into circular shape (diameter 20 cm), and the other half (25 cm diameter).
- Keep remaining dough to be used in decorating the pie.
- Place large dough circle in oven prepared dish, grease ends with egg wash.
- Spread chicken and mushroom fillings over the dough and cover with the other dough.
- Seal ends together.
- Roll remaining dough, cut into long strips, shape into bow-tie, and place over the center of the pie.
- Brush puff pastry with egg wash; bake for about 30 minutes or until golden brown.
- Let cool before serving, serve warm.
- Roll puff pastry dough on a lightly floured dusted surface into a rectangular shape.
- Place dough in an oven try and cover with cling film, refrigerate for about an hour.
- Cut into two equal rectangles.
- Heat oil in a pan over a medium heat.
- Stir in onions, celery, mushrooms for 5 minutes till soften.
- Mix in chicken, cook for about 10 minutes.
- Remove chicken from heat, season and set aside to cool.
- Preheat oven to 180 degree Celsius.
- Shape half dough into circular shape (diameter 20 cm), and the other half (25 cm diameter).
- Keep remaining dough to be used in decorating the pie.
- Place large dough circle in oven prepared dish, grease ends with egg wash.
- Spread chicken and mushroom fillings over the dough and cover with the other dough.
- Seal ends together.
- Roll remaining dough, cut into long strips, shape into bow-tie, and place over the center of the pie.
- Brush puff pastry with egg wash; bake for about 30 minutes or until golden brown.
- Let cool before serving, serve warm.
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