Monday, January 21, 2008
Black Pepper Chicken Pies
One of the most useful items that people left for us was a pie maker (+3 bookshelves). Dusted, cleaned and removed from the cupboard, I took it out to make some pies. You see, a close friend of ours doesn't cook and her family members went overseas. Other than the usual rice/vege/meat combo, I thought some pies in the freezer might come in handy for her.
Hence, the UFO look alike pie.
What not to adore about a pie though? Saucy meat encased in a flaky pastry. Black pepper is also one of the most versatile sauce mix you can have in the fridge. Black pepper stir fried pasta, black pepper chicken, black pepper noodles, black pepper crabs... you get the message. ;p
Black Pepper Chicken Pies (makes about 8 pies)
200grams of cubed chicken
4 tablespoons of black pepper sauce
1cup of sliced mushrooms
1/2 cup of frozen vegetables
1/2 cup of water
4 Puff Pastry-estimate diameter of pie maker. Cut out a bigger ring and a smaller one.
Heat oil in pan. Quick stirfry chicken. Add mushrooms and vegetables. Keep frying for about 1-2 minutes. Add black pepper sauce and water. Simmer for 10 minutes.
Place the bigger piece of puff pastry on the pie maker. Gently press it down so it fits nicely. Spoon some cooled filling into the casing. Top it with the smaller piece of puff pastry. Using your fingers, press the smaller piece of pastry down. Cook till the pie maker tells you that it's done!
PS-when I'm in a very lazy mode, I pour the filling into a dish and top it with a piece of puff pastry. Bake in 200C oven for 20 minutes. Ta dah, black pepper chicken pie done in a jiffy.