This is my favourite chicken and potato pie recipe which uses yoghurt to make the pastry dough. Yoghurt is one of my favourite baking ingredients as it has probiotics (good bacteria that can crowd out the harmful micro-organisms in our digestive tract which can cause intestinal infections), loaded with vitamins, power boosting proteins, bone-building calcium and many other benefits. Do click here to see my blog recipes which I have used yoghurt as an ingredient in my breads and cakes.
I made these pies few days ago and even added wholemeal flour to the pastry recipe to make it more wholesome! Here's sharing with you and hope you'll like it.
Chicken and Potato Pies Recipe
鸡肉马铃薯派
(adapted from agnesbake and bakingmum)
Ingredients 食材:
Filling :
3 big potatoes, diced
1 big onion, diced
1 carrot, diced
2 chicken breast, diced
4 tbsp oil
1/2 cup water
馅料：
3粒马铃薯，切丁
1个大洋葱，切丁
1个胡萝卜，切丁
2片鸡胸肉，切丁
4汤匙油
1/2杯 水
Seasonings:
1 tbsp cornflour mixed with some water
1 tbsp soya sauce
1/2 tbsp sugar
1 tsp sesame oil
some parsley flakes
salt and pepper to taste
调味料：
1汤匙蜀粉加一些水
1汤匙酱油
1/2汤匙糖
1小匙麻油
一些香菜片
盐和胡椒，适当调味
Methods for preparing the fillings:
1. Heat about 2 tablespoon of oil and fry potatoes and carrots until soften. Set aside.
2. In a clean wok, heat 2 tablespoons of oil. Fry the onion until transparent. Add in chicken and fry for a while before adding in the potatoes and carrots.
3. Add in water and cook for 5 minutes. Add in seasonings.
4. Add in the cornstarch and stir to thicken mixture. Set aside for later use.
制做馅料的方法：
1。热油，炒马铃薯和胡萝卜，直到软，备用。
2。在炒锅，热2汤匙油。炒洋葱至透明。加入鸡肉炒一炒，再加入马铃薯和胡萝卜。
3。 加入水，煮5分钟。加入调味料。
4。加入蜀粉，搅拌至浓厚。备用。
Pastry Dough:
150g unsalted butter
150g plain flour
100g organic wholemeal flour (you can replaced with plain flour)
100g greek-style yoghurt (you can replaced with plain yogurt)
1 egg yolk
A pinch of salt
1 tsp mixed dried herbs
派面团：
150克 牛油
150克 普通面粉
100克 有机全麦面粉（可以用普通面粉代替）
100克 希腊式酸奶（可以用普通酸奶代替）
蛋黄1个
少许盐
1茶匙 干香草
Method for making the pastry dough 制作派面团的方法： :
1. Put all the ingredients into the mixing bowl except yoghurt, and mix to a crumble. Add in yoghurt and mix to a dough. Dough will be soft, refrigerate for at least 30 mins.
1。 将所有材料（除了酸奶）放入钢盆，混合成碎屑状。加入酸奶搅拌至面团。如果面团太软，可先冷藏30分钟。
2. Roll out the dough about 0.5cm thick. Cut out dough to line in moulds and slightly press lightly to the shape of the mould used. (I used disposable aluminium moulds) Poke holes at the base using a fork.
2。将面团擀成约0.5厘米厚。切出面团轻轻按压在模具里。 底部用叉子扎一些气孔。
3. Scoop some fillings in and cut another piece of dough to cover the top. Poke a few more times using a fork on the cover of the pie. Brush with one beaten egg.
3。放入馅料，再切一片面团覆盖顶部。用叉子在顶部扎一些气孔。刷上蛋液。
4. Baked in a preheated oven at 180 degree Celcius for 25~30 mins. (For my brandt oven, I used the traditional pulsed function and bake at 160C for 30 minutes)
4。预热烤箱180度摄氏烘烤25〜30分钟。 （我的烤箱用160℃上下火，烘烤30分钟）
Personal note 小笔记:
1. I used the left over dough to cut into flowers and place on the top of the pies as decoration.
1。我用剩下的面团切成花，放在派顶部作为装饰。
2. This recipe yields about 8 pies. ( I use disposable aluminium moulds.)
2。这个食谱能做大约八个小派。
3. Baked pies can be kept frozen for up to one month.
3。烤好的派，可以冷冻长达一个月。
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here:http://bakingtaitai.blogspot.sg/2014/07/chicken-potato-pies.html Thank you.”
编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接：http://bakingtaitai.blogspot.sg/2014/07/chicken-potato-pies.html 谢谢。"
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