No wonder , I'm sick .....
Not that sick , I guess , as I still can scarf down food as if there's no tomorrow lol
But I have a runny nose and a sore throat tsk tsk
And that's a botheration since I need to finish several scoop of my peach ice cream -__-''
Need to make ice cream as fast as I can eat it .....
Just before you know it , it's winter again ...
Or I just can't make up my mind whether to buy puff pastry or make a tart dough ....
And eventhough my nose kept dripping while I was rolling the dough ....
I need to met the deadline or else ! lol
My no-frills and easy peasy filling itself is worth cooking for again and again .....
Er according to me hee hee
It's not you pie dough , it's me ! hee hee
Tart dough recipe from Around my French table book
Makes one 9- to 9 1/2-inches tart shell
1 1/4 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
6 tablespoon / 3/4 stick / 84 grams very cold or frozen unsalted butter , cut into small bits
1 large egg
1 tsp ice water
* To make the dough by hand : Combine first 3 ingredients in a large bowl . Scatter bits of butter around , using your hand or pastry blender , work the butter into the flour until it is evenly distributed . Beat the egg and water together , drizzle over the dough and using the fork , toss the dough until it is evenly moistened . Using your fingertips , mix and knead the dough until it comes together . Turn it onto the work surface and form into a ball and flatten into a disk . Chill for at least 3 hours .
* Roll the dough between sheets of parchment or plastic wrap , should be about 1/4-inch thick and at least 12 inches in diameter ; transfer to a tart pan and prick the the base of the crust in several places with a fork . Chill or freeze for at least 1 hour before baking .
* Partially bake the dough for about 20 minutes , either with pie weights or dried beans / or if the dough is well-chilled that won't be necessary .
* Cool the crust completely before you fill it .
Easy peasy chicken filling : ( I just used about 1/3 of this )
200 grams chicken tenders / fillet , cut in bite-sized pieces
150 grams frozen mixed veggies
3 small shallots , minced
1/3 cup water
1/4 cup heavy cream
a generous handful of cilantro , coarsely chopped
1/2 tsp chili flakes
1/2 tsp brown sugar
1/4 tsp chicken powder
salt and black pepper
1/2 tablespoon tapioca starch and 2 tablespoon water , mix together
* Season chicken with salt and black pepper , chill in the fridge for at least 10 minutes .
* Heat a nonstick pan , add oil and dump in the shallots , fry until slightly soften then add the chicken ; fry for 3 minutes ; add in the mixed veggies , another 2 minutes. Pour in the water and the cream , add chili flakes , chicken powder and sugar let boil for 3 minutes , adjust taste . Pour in the tapioca and water mixture , stir until the sauce thickens ; set aside to cool .
***I made 3 mini pie using the muffin tin , a 5 and 2 1/2-inch oblong-shaped pies using the prepared pastry dough .
* Preheat oven to 190°C . Spoon filling into the crust , brush the rim of the crust with some of the egg wash ( 1 egg and 2 tablespoon milk , mix together ) ; top with lid ( 2 1/2-inch in diameter pastry dough) . Gently press the edge of the pie with fork to seal ; make some cuts at the surface to let the steam escape . Brush some egg wash ; repeat with the rest . Bake for 20-25 minutes or until golden brown .
***I made 3 mini pie using the muffin tin , a 5 and 2 1/2-inch oblong-shaped pies using the prepared pastry dough .
* Preheat oven to 190°C . Spoon filling into the crust , brush the rim of the crust with some of the egg wash ( 1 egg and 2 tablespoon milk , mix together ) ; top with lid ( 2 1/2-inch in diameter pastry dough) . Gently press the edge of the pie with fork to seal ; make some cuts at the surface to let the steam escape . Brush some egg wash ; repeat with the rest . Bake for 20-25 minutes or until golden brown .
I'm submitting this post to the Bake Along event hosted by Zoe of Bake for Happy Kids , Lena of Frozen Wings and Joyce of Kitchen Flavours .