Puff pastries are nice to munch into, though the reason why I don’t like to eat them too often is because it flakes very easily so eating it becomes a very messy business, making it difficult to remain tidy and lady-like. Most puff pastries have boring fillings inside too, mostly potatoes, curry and chicken. Some have hot dogs; some have cheese hot dogs.
Puff pastry itself is very very difficult to make. It takes many hours of patience and skill to do it right because you need to keep folding and rolling it out, chilling it, and then be on repeat mode till there are sufficient layers added to its texture. Given how tiring it is, I always buy off-the-shelf puff pastry sheets to save me half a day of effort. That leaves me more than enough time to make the filling and then bake it in time for lunch.
This batch of simple chicken pot pie biscuit is made with love, because I rolled out the initials of the two guys at home and served them their designated pies. I hope they loved the pies as much as I did!
Ingredients:
- Potato: 1, diced
- Butter: 50g (6 tbsp)
- White onion: 1, finely chopped
- Salt: 1 tsp
- Ground blackpepper: 1 tsp
- Chicken stock: 3 cups
- Thyme: 1 stalk
- Plain flour: 5 tbsp (½ cup)
- Mixed herbs: 1 tsp
- Chicken breast fillet: 2 whole, halved to thinner fillets
- Milk: ½ cup
- Egg: 1, for egg wash
Method:
- Boil potatoes for 10 – 15min till cooked and soft when poked. Drain and set aside.
- Heat butter in wok. Stir in onions, salt & blackpepper. Fry 1min till softened.
- Stir in chicken stock, thyme, flour and herbs. Stir 1min.
- Place chicken fillet into gravy. Cook till white (5min). Remove chicken and leave to cool, then mash.
- Stir milk into gravy. Remove gravy from heat to cool.
- Combine chicken with potatoes and 2 large scoops of gravy.
- Preheat oven at 190 degrees Celsius.
- Cut out puff pastry sheets into circles, 6 small-sized and 6 medium-sized.
- Place 2 tbsp filling onto centre of small-sized circle. Cover with the medium-sized sheet. Press down edges with a fork.
- Brush with egg wash. Sprinkle with salt and blackpepper.
- Repeat steps 9 to 10 with the rest of the puff pastry.
- Bake 25min till golden brown.
Tricks:
- I made the top sheets slightly larger than the bottom ones as they need to cover the filling and still have sufficient allowance to cover the edges of the bottom sheets.
- I used the leftover pastry sheets to make the letters ‘T’, ‘L’ and ‘LC’ at the top of the pastry to represent the initials of each of our names.
Serving:
6 medium pies
