Ingredients
Pie Dough
3tbs F&N Full Cream Evaporated Milk
250g plain flour
125g unsalted butter
1tbs sugar
1 large egg
½ tsp baking powder
½ tsp salt
Chicken Stuffing
150ml F&N Full Cream Evaporated Milk
2 boneless chicken thigh
1 medium yellow onion
1 medium carrot
1 small potato
100g bacon
1 clove of garlic
Roux
25g butter
25g flour
Preparation
Pie dough
- Placed all the ingredients into the stand mixer bowl
- Mixed with paddle attachment till dough is formed
- Cling-wrap dough and rest in chillier (1hr)
- Roll dough to 3-5mm thickness and rest in chiller (30mins)
- Cut out desired size of pastry to cover ramekin
Chicken Stuffing
- Cut chicken thigh into cubes
- Chopped up onions, carrots, potatoes
- Cut bacon into strips
- Sauté the bacon and chicken cubes till golden brown, then remove and set aside.
- Cook chopped vegetables in the pan until slightly soft.
- Add the chicken and bacon back into pan
- Add F&N Full Cream Evaporated Milk into the pan and bring it to a simmer
- Add roux in to thicken and season with salt and pepper
- Fill ramekins with chicken stuffing and cover the top with the pie dough
- Seal the sides and poke 2 holes in the center of the dough to allow steam to escape when baking
- Brush with egg wash.
- Put into preheated oven 180°c.
- Baked till golden brown (about 15 - 20 mins).
Roux cooking
- Melt butter in a pot.
- Add flour to the melted butter.
- Cook on low heat until the flour taste is gone.
2025-03-10 09:41:00