Monday, May 30, 2011

Chicken Pie & I AM BACK!!!

I have been MIA for about seven weeks. I had been down with a very bad flu when I returned from Cambodia which took me about two weeks to recover.

Though I have been cooking and baking, I am just too lazy to post about it. My daughter even commented on the absence of my postings. Apart from that, I have been busy six days a week. My nights are devoted to watching Korean dramas by the episodes. You know how it is like when the episode ends with suspense and it makes you want to continue watching. Ahem! Precisely that's what I have been doing - watching 3 to 4 episodes in a row. You can imagine the time I go to bed, it would be the next day!!! Bad! Bad! Bad! Now I have developed 'panda eyes'!! LoL!

Enough of my ramblings!
I baked these for a ladies' meet last Saturday. It's not the usual shape for a chicken pie. It was a short cut and I don't waste any pastry if I had cut them round. It doesn't matter what shape a pie takes as long as it tastes good.

Puff Pastry

150g plain flour
40g butter
1 egg yolk
30 ml water
a pinch of salt
60g pastry margarine, shredded
1 egg yolk, for glazing the top
1 egg white, for sealing the edges

1. Mix flour and butter with finger tips till it resembles breadcrumbs.

2. Mix egg yolk, salt and water together and pour into flour and mix to form a dough.

3. Roll out dough on floured board or pastry mat into a rectangle shape.

4. Place pastry margarine evenly on two-thirds of dough and fold the one-third dough without the margarine over and then the other with the margarine over.

5. Fold into two and roll into a rectangle and repeat the three folds two times.

6. Then roll out dough to desired thickness and cut into small rectangles or use a round cutter.

7. Egg-wash the pastry with egg white, put filling and fold over and seal the edges. (Egg white acts as glue to seal the edges.) Crimp edge with a fork.

8. Glaze top of pies, prick a couple of holes and bake in preheated oven 170 deg C for 25 to 30 minutes.

A Wokful of Chicken and Mixed Veggies

Fresh from the oven!

Now for a cuppa tea!


  1. Glad to see you back and that you are feeling better!

    These chicken pies look really delish!


  2. Judy,

    I want some chicken pie too. Makes me drool just by seeing the pics. Welcome back to blogging!

    What drama are you watching? I love korean dramas too, haha. Channel U 7pm show "tong yi" is quite good.

  3. I had been wondering where were you.
    Glad to know that you are back now.
    You didn't only catch the flu bug, u caught the Korean drama bug, hahaha.

  4. Welcome back! Miss your post. The chicken pie looks very delicious :)

  5. Glad to see you in action again. Miss your absence!

  6. I am sorry to hear that you were ill for a while. Glad to have you back. Great welcome back with these golden pies.

  7. Hi, I sure love your these lovely pastries. Can see you have a black belt in baking.
    Love the texture and colours.
    Must have required some dexterity, delicacy, finesse, coordination and patience on your part.

    I think there might be a small problem here eating your pastry.....
    Will want a second one....then a third, ha ha.
    You have a nice day, and keep a song in your heart.
    Best regards.

  8. welcome back! and kudos for making the puff pastry from scratch, it's golden baked to perfection :)

  9. Hi Maria,
    Thanks and I hope to find time to hop onto your blog soon.

    Hi ZY,
    Didn't know you're onto Korean dramas. Just finished My Girlfriend is a Gumiho, Secret Garden, You're Beautiful, Dream High and currently watching Heading to the Ground. I've got a whole stack to keep me busy. :))

    Hi Wendy,
    The Korean drama bug is harder to get rid. Hope to hear good news from you soon.

    Hi Ann,
    Thanks Ann,and I hope to read your postings soon.

    Hi Cheah,
    Thanks and I miss reading your posts.

    Hi Shirley,
    Thanks and I hope to be able to try those pastilles.

    Hi Lee,
    Thanks and WOW! You're sure sound poetic.

    Hi Noobcook,
    Thanks. See ya on your blog!

  10. hey im looking forward to hear abt your adventures in Cambodia!

  11. I just made sardine puffs using the 'rectangle' shape as well - agree - it doesn't matter what shape as long as it tastes good!

  12. Hello Judy, so nice to see you blogging again - welcome back. I dont mind have having the pie for afternoon tea.

  13. Hope you have recovered completely to enjoy this chicken pie :)


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