Monday, 9 July 2012

Chicken Mince Pie

Chicken Mince Pie

This is dish originated in England, centuries ago, and were traditionally prepared as Meat or Game Pies. This Chicken Mince pie recipe is more American than British. It is eaten and loved by children all over the world. With a few alterations in ingredients, this Chicken Mince pie, would be the favourite Sunday Brunch or a Lazy Holiday family dinner.

Preparation Time for the Crust  : 10 minutes
Resting time in Fridge               : 30 minutes
Baking time                               : 15 minutes with lining
                                                   : 10 minutes, blank
Preparation time for the Filling : 20 minutes
Cooking time                             : 20 minutes
Baking Time                              : 30 minutes (or Bake till Golden)
Difficulty                                   : Medium - Hard
Serves                                        : 4

Ingredients :

For the Pie Crust :

  •  2 Cups of Plain Flour
  •  110 grams of Salted Butter, Chilled and chopped into small cubes
  •  5 -6  tablespoons of Cold Water
  •  1 egg for brushing

For the Pie Filling :

  • 1 Carrot, peeled, chopped
  • 1 medium Onion, chopped
  • 400g Chicken mince
  • 4 Frankfurters, Chopped 
  • 1 1/2 tablespoons plain Flour
  • 1 1/4 cups chicken stock
  • 1/3 cup flat-leaf parsley leaves, chopped (if you don't get fresh ones, used bottled one)
  • Salt to taste
  • 4 tablespoons of Tomato puree or Tomato Ketchup
  • 2 tablespoons of Worcestershire Sauce
  • 1/4 cup Olive oil

Method :

Making the Pie Crust :

    1) In a large bowl, combine flour chilled butter cubes. With light fingers rub butter with the flour until mixture resembles coarse crumbs.

    2) Stir in water, a tablespoon at a time, until mixture forms a ball. DO NOT Kneed.

    3) Wrap in plastic and refrigerate for 30 minutes.          

    4) Spread loose flour on a clean counter top. Unwrap the dough and roll it round to fit a 9 inch pie dish, with a thickness of about 1 - 2 cm.

    5) Take a big round plate, place in the centre of the dough , now neatly cut the remaining dough from the side and set aside.

    6) Roll the dough on your rolling pin and gently place over the Pie dish. The dough should be larger than the pie dish.

    7) Carefully set the dough along the flutes and completely cover the base. If there is any extra dough hanging from the side, just roll your pin over the top, they will fall apart.

    8) Pre heat the oven at 200 degree. Place a baking sheet one the pie, pour some rice on it to cover the bottom. Bake for 15 minutes.

    9) Take out the pie, Carefully remove the lining and bake blank at 180 degree for another 10 minutes. Now your crust is ready.

Making the Filling :

        1) Heat a Skillet over medium heat. Add Olive oil. Fry the Frankfurters and set them aside.

        2) Add Onions and Carrots, fry them for a few minutes, remove on a plate.

        3) Add a little ore oil and add the Chicken  Mince cook till the mince no longer looks pink
        4) Add the Frankfurters and the Veggies back, Add seasonings.

        5) Add the stock and the sauces. Cook over medium heat for 10 -12 minutes.

        6) Add the flour to the cooked dish. This will help to thicken the sauce.

        7) Add chopped Parsley and check the seasonings.

        8)  Cool and fill into the pie crust.

Making the Pie :

       1) With the remaining dough, roll again and cut thin strips, 1/2 inches broad.

       2) Cover the top of the pie in criss-cross shape.

       3) Whisk the egg and brush the top wish egg.

       4) Pre heat Oven at 200 degrees and bake your pie for 30 minutes or till golden.

       5) It is ready to serve.

Note : The recipe might look pretty difficult because of it's length, but, if you follow the steps ditto I am sure the results are going to be excellent.



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