Shan - This is specially for you :)
We girls can take shortcuts and use ready-made stuff. These can make about 2 normal sized pies or 24 (give and take) mini pies (aka muffin sized ones).
Key ingredients are
* 1 can of chicken mushroom soup
* 1.5 cans of water
* 1.5 TBS of flour
* Puff pastries
* 1 cup of frozen mixed veggies
* 2 chicken thighs (deboned, slightly seasoned with salt and pepper if you wish, and roasted) or just buy ready ones
* 2 potatoes (if you want - boiled and cubed)
Steps
1. In a saucepan, cook mushroom soup, water and flour till consistent. Then add the shredded chicken, veggies and potatoes and cook another 1-2 mins. Crush some black pepper (I like that !)
2. Preheat oven to 200 degC.
3. Slightly oil the muffin trays or pie trays. If making the mini pies, use a small saucer (just slightly bigger than the muffin circle and drape a little over the sides) to trace the puff pastry (let it soften a little else it will crack). Same for the pie trays (then use 1 piece of puff pastry).
4. Pour the soup mix into the trays.
5. Cut a smaller piece of puff pastry (I use the Chinese teacup - about the same size as my muffin tray) and cover the pie. Press the edges (must press else the mixture will spill out !!!)
6. Prick some holes on the top of the pies to let steam out when baking.
7. Put in oven and bake for 20 mins. Watch that the top doesn’t burn.
** If you want the pie to look nice and brown then bast the top of the pies before baking with a egg yolk and 1 TBSP water (lightly beaten) mixture.
I made 12 mini pies and 1 big pie with the ingredients… sorry no pictures as the mini ones burst cause someone didn’t press (haha) and the big pie we were so hungry we ate it all up !!
Enjoy la and tell me if you like it.
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