Chicken & Potato Pies

Chicken & potato pies

One of the most heart-warming snacks that I’ll never tire of are these mini pies. Filled with the goodness of chicken and potatoes, seasoned with touch of salt, pepper and chilli flakes and oh, did I forget the cheese? Made in 9 cm tins they are filling and may leave you craving for a little bit more….I honestly felt that when they came out of the oven all burnished from the egg wash, they were all smiling at me!

The pastry (was made the previous day so it got plenty of time to rest).
450 grams of flour  
200 grams of butter+ extra for greasing the tins
2 eggs+ 2 yolks for the egg wash later
ice-cold water to sprinkle

Break the eggs in a bowl, lightly beat them and keep aside.
Sieve the flour into a large bowl.
Grate the cold butter over the flour and rub till the mixture resembles breadcrumbs.
(The butter that remains on the grater can be used to grease the pie-tins). 
Add the eggs and lightly knead the dough till it comes together.
You may need to sprinkle a bit of water at this stage.
Shape the dough like a sausage (makes it easier to cut as needed while rolling out the pies), wrap in clingfilm and refrigerate for at least 40 minutes. I usually make mine a day ahead.
(No salt is added to the flour as the butter I use is salted. Although pastry recipes call for unsalted butter, it’s hard to come by in our parts. I mention unsalted butter when I actually get to use it).

Just before going into the oven…egg wash done.

To make these pies I needed 1 kg chicken. I cooked the chicken for about 40 minutes with onions, and a bit of ginger, pepper and salt. After it was cooked and had cooled down, I shredded the meat. So the actual quantity leaving aside the bones and other non-pie-filling-friendly bits and pieces came down to less.
Ingredients for the filling:
Shredded chicken
5 potatoes, boiled/peeled and diced
2 onions, chopped fine
Chilli flakes, according to taste
1 tbs black pepper, ground
Salt to taste
The sauce: In order to hold the filling I made a sauce with butter, flour, milk and 5 slices of Amul cheese. 
Heat a tablespoon of olive oil and add a chunk of butter. 
Fry the onions till the colour changes.
Then add the potatoes, the chilli flakes and the seasoning.
Add the chicken and give the mix a good stir. Check the seasoning.
Add the sauce, stir again then take it off the heat. Let the mixture cool.
The filling was enough for a baker’s dozen.

Take the dough out of the fridge. Lightly flour the work top. Roll out the dough, cut out the circle a little bigger than the tin. Place the circle on the tin and press into the corners. Take a tablespoon (and maybe a little bit more) and place it in the tin. Roll out another circle of dough and cover the filling. Press all across the edge of the pie with the tines of a fork. Repeat with the rest of the dough till the filling is used up.
The prepared pies can rest in the fridge as you keep rolling and filling more pies.
Make a small cut/or create patterns with a fork on the surface of all the pies for the steam to escape.
Brush with egg yolk and bake in a preheated 180C oven for 25-30 minutes or till they are golden brown.
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