迷你鸡肉派
MINI CHICKEN PIES
材料

1份基本牛油酥皮

馅料

2大匙油
1粒洋葱,切碎
200g鸡肉,切丁,加入A料拌匀
A:
½ 小匙盐
½ 小匙胡椒粉
½ 小匙粟粉
2大匙水

B:
1粒马铃薯,洗净,煮软,待冷后去皮切丁
5粒蘑菇,切丁
50g混合蔬菜
3大匙蘑菇浓汤

上光用:
1粒蛋,加入
¼ 小匙盐,打散

做法
  1. 馅料 :烧热油,爆香洋葱,加入鸡肉炒至熟,加入B料炒匀,继续煮3分钟,试味,盛起待冷。
  2. 将基本酥皮放在2片塑料纸之间,擀成3mm薄片,将酥皮切印成圆片(大小以可压入挞模作为标准),紧紧的压入挞模中,舀入馅料,轻压以让表面平整,印出另一片酥皮圆片盖在馅料上,稍微压一压以将边缘缝合,用一个心形酥皮装饰,抹上蛋液上光。
  3. 送入已预热烤箱以190°C烤20-25分钟至金黄色,取出放置约30分钟至稍微冷却,便可作为小吃享用。
INGREDIENTS

1 portion rich short crust pastry

Filling

2 tbsp oil
1 onion, diced
200g chicken meat, diced, mixed with
A:
1/2 tsp salt
1/2 tsp pepper
1/2 tsp corn flour
2 tbsp water

B:
1 potato, washed and boiled till soft, cooled, removed skin and diced
5 button mushrooms, diced
50g mixed vegetables
3 tbsp cream of mushroom soup

Glazing:
1 egg, lightly beaten with 1/4 tsp salt

METHOD

  1. Filling: Heat up oil, sauté onion till fragrant, add chicken meat and stir-fry till meat is cooked. Add B, stir to mix and cook for 3 minutes. Taste, dish up and leave to cool.
  2. Roll pastry in between 2 pieces of plastic sheet till 3mm thick. Cut into rounds big enough to fit the moulds. Press pastry neatly onto moulds, add filling, press lightly so that the top is even. Cut another piece of pastry to cover the top and press lightly to seal. Decorate with a small love shape pastry. Glaze with beaten egg.
  3. Bake in a pre-heated oven at 200°C for about 20 – 25 minutes till golden brown.
    Remove, leave to cool for 30 minutes before serving as snack.

本食谱摘录予
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