Chicken Pie/ Shortcrust Pastry

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I'm glad I manage to take part in another bake-along which hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings. This time is chicken pie. I actually bake this pie and serve my family as weekend lunch. As we all know pie taste better while freshly bake out from oven. Therefore I just make four medium pies for four of us.
 

The base is not crispy!

I'm using Zoe pastry recipe as the quantity is just enough for my four foils. As usual my pie base turned out wet and not crispy. I understand for this kind of pie we do not practice 'blind bake' (bake the pastry first before adding filling). Some will brush the base with egg white first before adding filling. I did brush the base but the result still the same...wet :( Anyone have any tips on how to get crispy base? I hope with some tips from you guys I can have my crispy base pies next time :D

Make 4 x 12cm diameter pies
Ingredients:

Adapted from Bake for Happy Kids with some changes
~ Pastry
(A)
150g unsalted butter, chilled, cut into cubes
300g plain flour
1/8 teaspoon salt
 
(B)
7ml vinegar
85ml water, chilled
 
~Filling
(A)
2-3 tablespoons vegetable oil
250g chicken thigh fillets, cut into cubes
1 medium onion, diced
1 small carrot, diced
1 medium potato, diced
 
(B)
1 tablespoon oyster sauce
1 tablespoon light soya sauce
1 tablespoon cooking wine
Some water
Some pepper and salt
 
(C) cornflour mixture
1 teaspoon cornflour
1 tablespoon water
*dissolve and set aside
 
 
Methods:
~Pastry
1. Remove butter from the refrigerator for 5-10 minutes before start mixing (butter should be just soft but still very cold).
 
2. Mix flour and salt in a large bowl. Add in cubed butter. Use fingertips to rub butter into flour until fine breadcrumbs.
 
3. Combine the vinegar with the chilled water and pour over the flour mixture. Fold the mixture with a spatula to combine.
 
4. Turn out the floury mix onto working surface and gather the mix together with hand.
 
5. Divide into two even sized portions and shape into two round disc about 2 cm thick. Wrap each disc in plastic wrap and refrigerate for at least 2 hours or overnight.
 

~Filling
1. Heat up a pan. Add in oil. Put in the diced chicken and cook till pale. Add in diced vegetables and cook for few minutes.
 
2. Add in oyster sauce, soya and wine and stir for few times before adding water. Amount of water about cover the vegetables. Bring to boil. Cover and turn to lower heat, cook till all the vegetables turn soft. Add salt and pepper according to your taste.
 
3. Lastly add in the cornflour mixture to thicken the filling. Leave to cool.

~ Making pie
1. Remove pastry from refrigerator few minutes before used. Gently roll the pastry out about 5 mm thick (I roll the pastry between cling wraps. This is a lot easy to roll and transfer without the problem of sticking on board or rolling pin).

 

2. With the guide of aluminium foil cut out the disc with pizza cutter. Transfer them to base of foil. Lightly press to the sides. Proceed with the other three. Prick the base with fork and ready for filling.

3. For the pie lids, roll out the remaining pastry into about 3mm thick (between cling wraps). With the guide of aluminium foil cut out into four discs.

4. Spoon the chicken mixture into the pie, filling them to the brim.

5. Cover with the pastry lid. With a fork gently press the edge in order to make good seal. Make some cuts on the surface to help release steam out during the baking process. Brush the top of the pie with egg wash.

6. Bake in preheated oven at 180C for 30 minutes or until golden brown. Place the pie on wire rack for few minutes before serving.

I am sharing this recipe at :

Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv





Muhibbah Malaysia Monday hosted by Suresh of 3 Hungry Tummies

Bake-Along # 29 hosted by Bake for Happy Kids, Kitchen Flavours and Frozen Wings