Puff pasrty

Puff pastry

Ingredients for puff pastry

250g strong plain flour (bread flour)
1 tsp fine sea salt
250g butter, at room temperature, but not soft
About 150ml cold water

Method

Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the center, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

Chicken pie

Chicken Pie

Filling

Ingredients

500 grams of chicken meat

1 cup of mix frozen vegetable

1/2 cup of Onion (cut into cubes)

1/3 cup of all purpose flour

2 cups of water (or milk)

2 Tablespoon of dry chicken soup mix (Or any other kind of soup mix)

2 Tablespoon of butter

Salt and pepper (as you like)

(Mix water with soup and flour)

Method

Cut the chicken meat into cubes or any way you like them to be. 

In a pot melt the butter in medium heat, add in onions and chicken meat.

Cook it well, then add mix vegetable. When the vegetables are half way cooked add in water mixture. Add in salt and pepper. Once it's thick but not lumpy close the heat and let it cool. (If it's too lumpy add in a bit more water)

Ingredients for puff pastry

250g strong plain flour (bread flour)
1 tsp fine sea salt
250g butter, at room temperature, but not soft
About 150ml cold water

Method

Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.

Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.

Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.

Fold the top third down to the center, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

Heat oven 400*F for 10 mints, (bake chicken pie for 45 to 50 minutes.)

Roll the it out for the last time and place it in the pie pan, make sure you leave a lot of overhang so when it baked the top cover wouldn't come undone. Pour in the chicken mixture and cover with top crust. (Poke holes in the pastry by using a fork inner and outer crust. For a glossy top : beat one egg and brush it on top of the crust)

For mini pie find a suitable cutter for top and bottom crusts. Bake for 35 to 40 mints (Poke holes in the pastry by using a fork inner and outer crust. For a glossy top : beat one egg and brush it on top of the crust)

My Chicken Chop Recipe..

 Ingredients ( for 2 pieces of Chicken Chop)

Chicken breast - cut open in half ( from the side but not till the end)

1 egg for two chicken breasts (beat lightly)

4 tablespoons of flour
1 tablespoon of bread crumbs
Salt and pepper

Mix flour with bread crumbs, salt and pepper.

Oil for deep frying

1/2 cup of bread crumbs (for second coating)


 Method.

Wash and tap dry the chicken breasts, coat with an egg that was slightly beaten - well. Dip in the flour mixture turning the chicken breasts for even coating. Then coat it again with the egg, turning it making sure all the chicken breasts are well coated with the egg. Finally dip it in a second coating of breadcrumbs.

Heat the oil (Medium Heat) for about 10 mints or till the oil is hot enough to deep fry the chicken breasts. Fry it for about 3 to 5 mints on each side.
Turn when one side is slightly gold/light brown in color.

When both sides are golden/ light brown, take it out of the frying pan and set it aside in a metal colander let it cool for 5 mints. Poke it with a fork and if it feels uncooked, deep fry it again for a few more minutes under medium to low heat.

Apple Pie

Apple Pie

Ingredients for Filling

6 Large Green Apple (Granny Smith) - Peel and cut in rectangle shape

1/2 Cup of Sugar

1/2 Cup of Brown Sugar

1 Teaspoon of Cinnamon powder

1 Teaspoon of Vanilla essence

2 Tablespoon Flour

2 Tablespoon Butter

Method

In a medium to large pot put in all the above ingredients, cook in a medium heat until sugar has dissolved and apple slightly soften. Cover and put aside.

For Pie Crust : http://ksird.blogspot.com/2013/11/pie-crust.html

After Making the pie crust, add in the filling and cover with leftover pie crust or make two crust pie dough and cover the top. Making sure you poke a few holes in the bottom pie crust with a fork. Decorate it as you like. With 1 small egg, beat and paint it on top of the crust (top layer/cover crust).

Heat oven 200*C for 10 mints. Bake for about 45 minutes. Take it out of the oven and let it stand for 2 hours. Serve with ice cream, if you like.

Pie Crust

Ingredients for Pie Crust

1cup all-purpose flour 

1/2 teaspoon salt 

1/3 cup plus 1 tablespoon shortening 

2 to 3 tablespoons cold water

Method

Unbaked One-Crust Pie Crust: Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.

Two-Crust Pie: Mix 2 cups flour and 1 teaspoon salt in medium bowl. Cut in 2/3 cup plus 2 tablespoons shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with 4 to 6 tablespoons cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Spoon desired filling into pastry-lined pie plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Continue as directed in pie or tart recipe.

Baked Pie Crust: Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. For tart, trim overhanging edge of pastry even with top of tart pan. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.