HK Style Chicken Pie Recipe (雞批) with Papa Fung

HK Style Chicken Pie | 雞批
Chicken pot pie with crumbly buttery sweet crust. The ones you get in dim sum and Hong Kong style bakeries.

Timestamps:
0:00 Intro
0:17 Part1: Filling
1:29 Part 2: Pastry
2:22 Part 3: Assembly
3:48 Finale

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HONG KONG STYLE CHICKEN PIE RECIPE

[ INGREDIENTS ]
FILLING
3 Chicken Drumsticks (or Breast)
1 Can of Cream of Mushroom Soup
1 Cup of Frozen Vegetables
2 Mushroom
5g of Unsalted Butter
1 1/2 Cup of All Purpose Flour

Pastry
250g Unsalted Butter
500g Pastry Flour
80g Sugar
1 Egg

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[ DIRECTIONS ]
FILLING
1. Prep Chicken: Debone the chicken drumstick and dice it. Season it with some salt and pepper and mix. Set aside
2. Prep Mushrooms: Dice mushrooms. Set aside.
3. In a pan on medium heat: Melt butter and sauté chicken. Add cream of mushroom, stir and add 1/2 can of water. Let it simmer for a bit. Add mushrooms and frozen vegetables into the mix.
4. Slowly add in flour until the mixture thickens.
5. Make sure to stir constantly to prevent burning.
6. Set aside too cool.

PASTRY
1. Put butter and sugar into mixer and mix until smooth.
2. Sift flour in and continue mixing.
3. Add the egg in, and mix until it is a doughy consistency.
4. Knead the dough, then wrap it up and let it rest for 30mins

ASSEMBLY
1. Roll out dough (not too thin). Cut out circles using a cookie cutter (big enough to fit into tin cup).
2. Press the dough circles into the tin cup. Make sure you get the sides.
3. Add in filling.
4. Roll out the dough and cut circles again. This time, place the dough onto to make the pie top. Press down the sides and remove excess dough.
5. Cut slits and brush egg yolk wash.
6. Bake in oven for 35 mins at 350℉.


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雞批食譜

[ 食材 ]
饀:
三個 雞脾或雞胸肉
一罐 奶油蘑菇湯
一杯 冷藏什菜
二隻 磨菰
鹽和胡椒粉些少
5g 無鹽牛油
1 ½杯 多用途麵粉

批皮:
250g 無鹽牛油
500g 糕點粉
80g 糖
一隻 蛋

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[ 制作 ]
饀:
1. 雞脾起肉切碎, 加鹽和胡椒粉些少拌勻.
2. 磨菰切粒.
3. 開火加牛油炒雞致半熟.
4. 加入磨菰湯,再加半罐清水煮至薇滾.
5. 加入磨菰和冷藏什菜.
6. 慢慢加入多用途麵粉.
7. 其間要不停撹伴以免黏底.
8. 待涼.

批皮:
1. 先篩粉放在一旁.
2. 放牛油和糖落搅拌機, 撹至幼滑.
3. 加蛋搅勻至成粉團.
4. 取出搓勻後用保鮮紙包裹放約三十分鐘.

组合:
1. 轆開粉團,不用太薄. 用圓模切粉皮.
2. 按入撻模.
3. 加入餡料.
4. 轆開粉團, 用圓模切粉皮. 覆蓋餡料. 按實傍邊,切除多出的粉皮.
5. 面𠝹花紋, 用蛋黃掃面
6. 放入預熱三百五十度焗爐烤三十五分鐘


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Music/Sound Credits:
Bongo Comedy Background Music by Krtyosss
Moony by Setuniman
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

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