Monday, January 22, 2007

Chicken strudel/chicken pie

Chicken Pie (serves 2 if hungry, serves 4 under normal conditions)
-2/3 of 1 sheet rectangular puff pastry sheet, thawed per instructions on packaging
-1 large carrot, boiled and cubed
-1 large potato, boiled and cubed
-1 cup frozen corn, thawed (Option: you can use frozen mixed vegetables-peas, carrots, corn, to substitue carrot and corn)
-2 cups cubed, cooked chicken
-1tbsp olive oil
-1tsp cornflour mixed in 2tbsp water(adjust accordingly)
-1 hard-boiled egg, cubed
-salt, and pepper, to taste

1.Heat oil in pan, add in chicken, corn, carrot, and potato to fry lightly 2-3mins
2.If too much moisture, add in cornflour paste to thicken till almost dry
3.Add in salt and pepper, to taste. When filling is cooked, set aside to cool

4.Preheat oven to 350-400 degrees F (175 degrees C)
5.Prepare pastry

6.Add filling, then add eggs on top of filling

7.Seal and crimp edges of pastry; rub some butter on the pastry before baking in oven

8.Bake in the preheated oven for 25-30mins, or until golden brown

Biting into it...the flaky pastry, warm soft potatos& carrots...I'm lovin' it!


Wandering Chopsticks said...

Looks good. I'm a gravy kinda gal so I prefer chicken pot pie.

Hey, how was your skiing trip? Not too cold, I hope?