Saturday, May 15, 2010
Peanut Butter Pastry Pie
Pie,pastries,bread have become our usual diet in recent years.Bread i feel like it's ok but pastries with lots of butter OMG i always have a guilt feeling at the back of my mind, so this time instead of normal butter i tried with crunchy peanut butter and Surprise Surprise it turned out to be good. May some of our creative foodies have already done this , but for me this my first experience with peanut butter pastry and we all enjoyed it.
My Legume Love Affair 23 hosted by The Well Seasoned Cook. To know more about the event click here.
For The Pastry:
Plain flour or All Purpose Flour-250g
Crunchy Peanut Butter-100 g
Iced cold water-2 to 3 tbsp
For The Filling:
Boneless chicken-1/2 kg
Ginger garlic paste-1 tsp
Pepper powder-1 tsp
Chilli powder-1/2 tsp
Lemon juice-1/2 tbsp
Soya Sauce-1 tsp
Cornflour-1 tsp mixed with 2 tbsp of water
Salt as required
For The Glaze
1 egg white beaten lightly
First prepare the pastry dough,combine flour and butter to make a crumbly texture,add the egg yolks and mix again,the add 1 to 2 tbsp of cold water until the pastry is just combined.Wrap tightly in a cling film and chill in the refrigerator for atleast 1 hour or until you use it. You can also prepare the dough the previous day and keep in the refrigerator.
Next prepare the filling,marinate the chicken in ginger garlic paste,chilli powder and lemon juice.Shallow fry the chicken in oil,when they are almost done,remove the chicken from oil.
In the same oil add chopped green pepper and spring onion,then add chicken,pepper powder and soya sauce.Finally add the cornflour mixed with water and allow it boil until it becomes thick and saucy.Add salt according to your taste.
Roll out the pastry between two sheets of baking paper.Cut them into circles of 8 cm diameter.Place the filling inside,seal the edges.Brush it on top with beaten egg white.Bake it in the preheated oven for 20 to 30 minutes or until golden brown on top.
Serve the pie with salad and tomato ketchup.