-------For the Shortcrust Pastry--------
2 1/2 cups Plain Flour,
1/4 tsp baking powder,
1/2 tsp salt,
200g butter,
1/3 cup ice water,
1 egg yolk.
--------For the Cream Sauce--------
50g butter, 1/2 cup plain flour, 2 cups chicken broth,
2 tbsp milk, 1/2 tsp salt.
--------For the filling--------
1 cup Chicken thigh meet
(diced & season with salt, pepper, sugar, wine & corn flour)
1/2 cup mushroom (diced)
1 cup mixed diced veg.
1 onion (diced)
3 pcs Bacon (diced)
2 eggs (boiled & diced)
METHOD : -
---------For the Shortcrust Pastry--------
1) Mix together the flour, baking powder and salt on table.
Rub in the butter or spread with your fingers until the mixture
resembles fine breadcrumbs. Add water to form a smooth dough.
2) Grease a 9" pie tin. Press 1/2 of the dough evenly over the base
and up the sides of the tin. Wrap the remaining dough in clear film
and chill while you make the filling.
3) Preheat the oven to 160*.
---------For the cream sauce--------
1) Heat butter until melt, add flour, stir well.
2) Add chicken soup gradually, and stir until smooth,
add salt and milk, stir well until thicken.
---------For the filling----------
1) Heat oil to fry the chicken until done. Take out.
2) Heat oil to fry onion, bacon, mushroom & mixed diced veg.,
season with salt & pepper. Put the chicken in and mix well.
3) Add the cream sauce to the filling and the diced egg, mix well.
4) Put the filling inside the dough, and fill it up nicely.
5) Remove the remaining dough from the fridge and roll it out to
cover the filling, use the fork to make the edge to close.
6) Use the fork to make some holes on the cover sheet, and brush on
the egg yolk. Put in the preheated oven, bake for 45 mins. until brown.
7) Bring out, cut 6 pcs to serve with salad.
## Can use the frozen Puff Pastry, cut into suitable sizes, put a small
portion of filling and wrap nicely, close with beaten egg, use fork to
make the edge, and brush with egg and put in oven, bake until brown.
材料：-
-----------曲奇皮---------
麵粉 2 1/2 杯，
發粉 1/4 茶匙，鹽 1/2 茶匙，
牛油 200克，1/3 杯冰水，旦黃 1 只。
-----------白汁---------
牛油 50 克，麵粉 1/2 杯，鸡湯 2 杯，
牛奶 2 湯匙，䀋 1/2 茶匙。
-----------批心----------
雞肶肉 1 杯（切粒+加鹽、古月粉、糖、酒及生粉稠味）
磨菇 1/2 杯（切粒）
什菜粒 1 杯
洋蔥 1 個（切粒）
烟肉 3 片（切粒）
熟旦 2 只（切粒）
做法：-
----------曲奇皮------------
1）麵粉、發粉、鹽同篩勻放枱上。
將牛油放入，切成幼粒，用手指搓壓成麵包糠狀，
加水搓成光滑之粉糰。
2）用一9吋批盆抹上油，用一半之粉糰平均按壓在盆底至边上。
將餘下之一半粉糰包好，放雪柜待用。
3）預熱焗爐至 160度。
-----------白汁------------
1）煮溶牛油，加入麵粉，撹勻。
2）徐徐加入鸡湯，慢搅至滑，再加入鹽及奶搅匀至一杰白汁。
-----------批心------------
1）熱油炒香雞肉，取出備用。
2）熱油炒洋葱，烟肉，磨菇、什菜粒，下盐及古月粉稠味，
加入鸡肉拌匀。
3）把白汁及熟旦放入所有餡料內拌匀。
4）放餡料入批壳内，填好抹平。
5）從雪柜取出另一半粉糰，壓成批皮，蓋上批碟上，用叉壓好邊收口。
6）用义在批面上插上一些透氣孔，掃上旦黄，放入預熱的焗爐內焗45分鈡
至金黃。
7）取出，切 6 塊，拌以沙律上桌。
## 也可用急凍的酥皮，切出適當尺寸，包上一些饀料，邊上掃上旦汁，
再用叉壓邊收口，批皮面掃上旦汁入焗爐，焗至金黃便成。
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