Here in Singapore, one can easily notice that the locals here munch on deep fried snacks such as fish balls, curry puff, or even chicken wings! Back when my sister was working here, my tatay stayed with her for the first few weeks. While she was working, my tatay would be busying himself by tidying up her room or roaming around the nearby malls and eat Old Chang Kee. Why hello there, cholesterol! :D
|Photo grabbed from Google|
- 1 pack (500 grams) store-bought puff pastry
- 1/3 cup cubed carrots
- 1/3 cup cubed potatoes
- 1/4 cup button mushrooms, chopped
- 1/4 cup raisins
- 3 cups water
- 2 cloves garlic, minced
- onion, sliced
- 1 cube chicken bouillon
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 1 egg, beaten
- In a pan, heat oil. Saute onion and garlic. Add mushrooms.
- Add 3 cups water. Mix in the chicken bouillon and let it simmer. Stir in the carrots and potatoes.
- Season with a little bit of salt, pepper, and paprika. Let simmer until carrots and potatoes are tender.
- Add raisins. Remove from heat. Let it cool.
- Unpack the puff pastry. Sprinkle flour on table top. Roll out the dough up to 3mm thick.
- Using a pastry cutter, cut out the shape that you want for your pie. Make sure to have even number of dough.
- Grease your baking pan. Preheat oven to 170 degrees Celsius.
- Arrange the dough on the baking pan. Spoon the filling onto the dough then cover with another. Seal the edges.
- Brush with beaten egg. Bake for about 25-30 minutes or until golden brown.
|Ready to roll - literally.|
|Deformed pies :P|