I decided to make this Potato Pies after my colleague, Elaine gave me the mini aluminium fillers. I made these for a gathering at my house and everyone liked the pies. It was indeed a nice bit-sized and yummy Potato Pie.
Ingredients
Pastry Crust:
100g Sugar
1 Egg
175g Butter
350g Plain flour
Fillings:
500g or 2 packs of chicken breast/legs
1 carrot (diced)
1 large onion (diced)
1 can button mushroom (sliced)
olive oil
Marinate chicken:3 tbsp oyster sauce
2 tsp of Knorr seasoning
2 tbsp dark soya sauce
2 tbsp sesame oil
3 tbsp Parsley flakes
some pepper
1 tbsp corn flour mix with 3 tbsp of water (to thicken the gravy)
Potato Toppings:
500-550g Potatoes (peeled, boil or microwave till cooked)
2 tbsp Soft butter
2 tbsp Whipping cream
1 Egg
1/2 tsp Salt or add to taste
Parsley flakes
Directions
Pastry Crust
1. Preheat oven to 180 degree Celsius.
2. Place sugar, egg and butter in mixer and beat until sugar is just dissolved. Add sifted plain flour and mix until dough holds together. Press dough evenly to the aluminium fillers and make some holes in the base of tarts.
Fillings
4. Heat up pan with olive oil. Saute diced onion till its fragrant and soft. Add diced carrots and cook for a while. Stir in the chicken, continue to cook in medium heat. Add in mushroom slices and pour in the cornflour mixture till thicken. Taste and add more seasoning to your preference. Set aside.
Potato toppings
5. Using a fork to mash potatoes and add butter, whipping cream, egg and salt. Mix well.
6. Scoop the chicken fillings evenly into each pastry crust.
7. Fill piping bag with mashed potato and pipe onto chicken filling. Sprinkle some parsley flakes on top.
8. Bake in preheated oven at 200C for 20 mins or until light golden brown.
6. Scoop the chicken fillings evenly into each pastry crust.
7. Fill piping bag with mashed potato and pipe onto chicken filling. Sprinkle some parsley flakes on top.
8. Bake in preheated oven at 200C for 20 mins or until light golden brown.
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