Chicken Pie (Puff Pastry)

I just bought 2 recipes books last weekend and one of them was on making pastries. Both books were authored by Alex Goh. Puff pastry seems to be one of those "mission impossible" task for me but hey, no harm trying right? You might think I have gone nuts in the head as I only started making these 9.30pm on a Sunday night and by the time I finished baking the last batch of pies, it was almost 12midnight ;p

But, it was all worth it.....yes, puff pastry is a lot of work compared to shortcrust pastry but I am glad I gave it a try. I don't have the recipe here since it's from the book but you can just googled it and you'll find the recipe to making this queen of all pastries.

I made 15 pies that night and only ate one while distributed the rest to my friends and colleagues. Although the pastry is not as puffy as I want it to be, overall the chicken pies are yummy! Not only I say one la...those who tried it also agree ;p
Here's how I cooked the filling for the pies. Forgot to buy button mushrooms, so didn't add it in.

Ingredients:
Chicken meat (de-boned and cut into small pieces - marinate with soya sauce, chinese wine, pepper & sugar) Potatoes (cut into small cubes)
Onion (diced)
Mixed vegetables
Shallot
Salt
Sugar
Soya sauce
Oyster sauce
Corn flour (mix with some water)
Water Oil



Method:

1. Heat oil in work and saute shallot for 1-2min.

2. Add in potatoes and onion. Stir fry for ~5min.

3. Put in mixed vegetables and chicken meat. Mix well.

4. Season with salt, sugar, oyster sauce and soya sauce. Add some water and let it simmer (low heat) till potatoes are soft.

5. Thicken with some corn flour mixture.

6. Dish up and set aside to let it cool before making the pies.