Mini Chicken Pies by Sandra Kwan

Ingredients for pastry

Pastry for 12 mini chicken pies

285g plain flour

1/2tbsp salt

85g butter

85g shortening

65-125ml iced water

1 Egg Yolk

Method

Sift the flour and salt into a bowl. Add the butter and shortening. Rub in with your fingertips until the mixture resembles dough. Begin to add the water a little at a time until the pastry comes together. Wrap the ball of pastry in the fridge and chill for 30 minutes.

Ingredients for filling

Filling for 12mini chicken pies

1 Large Potato

1 Small Onion, diced

25g Mixed Vegetables

1 Small Canned Slice Button Mushrooms

1 Chicken Breast

1/2tbsp. Corn Starch 1tbsp water

1tbsp Salt

1/2tsp pepper

1tbsp Oil

1/2 Campbell's Cream of Chicken

Method

1. Heat oil and fry potatoes, of water and pinch of salt. Set aside.

2. Heat oil in a wok, add in diced onions, cook until soft.

3. Add the chicken breast, canned mushrooms and mixed vegetables.

4. Add in the cooked potatoes.

5. Add in Campbell's cream of chicken and cook for another 5 minutes.

6. Add in the salt and pepper to taste.

7. Finally, add the corn starch mixed with water to thicken the mixture. Set aside.

To assemble:

Fill the mini crusts with a generous amount of filling. Cover each with another pie crust round, pressing the edges together to seal. Add cut out dough shapes rabbit, chicken, egg and be sure to poke a few holes on the top of each pie to allow steam to escape (so that the crust wouldn't get soggy during baking). Brush with egg wash, baked in a preheated oven at 180C for 30 mins or until golden brown.