Ingredients
Chicken boneless thighs, discard skin, cut into cubes, marinate with Cooking Wine, oyster sauce, pepper and cornflour for half an hour
Brown skin big onion – cubed
Canned button mushrooms – cubed
Carrots - cubed
Green peas
Potatoes – boiled and cubed
Hard boiled Eggs
Heat oil in pan, sauté onions till soft
Add chicken cubes, fry till almost cooked
Add enough water to cover the chicken and bring to a boil
Add carrots, green peas, potatoes, mix thoroughly and boil again
Add black sauce (optional) to darken the mixture
Thicken the gravy with corn flour if necessary
Season with additional pepper and a dash of fish sauce if preferred
Set aside to cool
Scoop cooled mixture into containers suitable for baking
Topped with half a hard boiled egg
Cover container with pastry, cut slits in the pastry for steam to escape during baking
Bake @ 200 Degree for 20 mins or until tops are nicely browned
Note :
My pies are more oriental in taste due to asian sauces used
If you add potatoes, these pies can be a meal on its own.
As I did not use potatoes, I used breadcrumbs (panko) to thicken the gravy
Glaze pastry for better browning.
Chicken boneless thighs, discard skin, cut into cubes, marinate with Cooking Wine, oyster sauce, pepper and cornflour for half an hour
Brown skin big onion – cubed
Canned button mushrooms – cubed
Carrots - cubed
Green peas
Potatoes – boiled and cubed
Hard boiled Eggs
Heat oil in pan, sauté onions till soft
Add chicken cubes, fry till almost cooked
Add enough water to cover the chicken and bring to a boil
Add carrots, green peas, potatoes, mix thoroughly and boil again
Add black sauce (optional) to darken the mixture
Thicken the gravy with corn flour if necessary
Season with additional pepper and a dash of fish sauce if preferred
Set aside to cool
Scoop cooled mixture into containers suitable for baking
Topped with half a hard boiled egg
Cover container with pastry, cut slits in the pastry for steam to escape during baking
Bake @ 200 Degree for 20 mins or until tops are nicely browned
Note :
My pies are more oriental in taste due to asian sauces used
If you add potatoes, these pies can be a meal on its own.
As I did not use potatoes, I used breadcrumbs (panko) to thicken the gravy
Glaze pastry for better browning.
