To make the Crust, mix the flour, sugar,
baking powder and salt in a bowl. Cut in the butter and shortening with
a knife or pastry blender until mixture resembles coarse breadcrumbs.
Stir in the iced water, a little at a time
while gathering the mixture to form a soft dough. From the dough into a
ball. Sprinkle some flour onto a sheet of waxed paper and wrap dough in
the waxed paper. Chill 30 minutes in the refrigerator.
To make the Filling, heat the oil and
butter in a skillet. Add onions and saute about 1 minute, then add
garlic and saute a further 1 minute. Add the cubed chicken meat and stir
fry until the chicken browns.
Add potatoes and carrots and cook 2-3
minutes. Stir in water or broth and simmer until potatoes and carrots
are tender and chicken is fully cooked.
Add peas and raisins and simmer a further
2-3 minutes. Season with salt and pepper. With a slotted spoon, drain
ingredients and transfer to a bowl, letting excess liquid drip. Set
aside for 30 minutes to cool.
Preheat oven to 200oC (400o). Remove
chilled dough from refrigerator. Lightly flour a pastry board or clean
table top. Using a rolling pin, roll out dough on a pastry board until
it is 3 mm thick.
Don't roll too thin or it will break when
baked. Cut 10 cm circles using a cutter and a small bowl. Gather the
scraps and re-roll them so they can be used again. You should get about
20 pastry circles.
Spoon about 1-2 teaspoons Filling into the
middle of each pastry circle. Fold the circle so the edges meet and
filling is sealed. Press the edges of the pastry with the tines of a
Combine lightly beaten egg with 1
tablespoon of water. Brush surface of each folded puff with egg mixture.
Arrange on a greased baking sheet. With a knife make 2-3 slits on the
surface of each puff to allow steam to escape while baking. Bake puffs
in preheated oven for about 20 minutes or until lightly browned.
Set aside for a few minutes to cool before