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Crust
300 g
3
tablespoons
1/2 teaspoon
1/2 teaspoon
65 g
125 g
6-7 tablespoons
1
1
tablespoon
Filling
1
tablespoon
1
tablespoon
1/2
3-4 cloves
450 g
1
1
250 ml
100 g
100 g
2
teaspoons
1/2 teaspoon
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Flour, plus extra for dusting
Sugar
Baking powder
Salt
Chilled solid vegetable shortening
Butter
Iced water
Egg, lightly beaten
Water
Oil
Butter
Medium onion, minced
Garlic, minced
Chicken breast or thigh meat, deboned and
cubed
Small potato, diced
Small carrot, diced
Water or chicken broth
Green peas (thawed, if frozen)
Raisins (optional)
Salt
Pepper
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Method :
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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.
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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.
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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.
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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.
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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.
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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
fork.
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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.
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Set aside for a few minutes to cool before
serving.
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