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.
This recipe is for the event  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
Egg yolks-2
Iced cold water-2 to 3 tbsp
For The Filling:
Boneless chicken-1/2 kg
Green pepper-1
Spring onion-2
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
Oil-2 tbsp
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.
Take the pastry out from the refrigerator 10 minutes before preparing.Preheat the oven to 200 degree celsius.
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.


Gita Jaishankar said...

Very innovative and healthy the spicy filling you have used here...must have tasted so good :)

PranisKitchen said...

this pie looks simply awesome..i like the peanut flavor

Sailaja Damodaran said...

Your picture makes me hungry.........

Sushma Mallya said...

Pie looks yummy,lovely filling ...great idea to add peanut butter for the pastry..

Umm Mymoonah said...

Thank you Gita,Prani's Kitchen,Sailaja and Sushma for your lovely comments

Priya Suresh said...

Woww wat a beautiful pie again, looks truly awesome..

Umm Mymoonah said...

Thank You for your sweet comments Priya


Very interesting and yummy, great idea to use peanut butter for the pastry..

Susan said...

Oh, my! Peanut butter pastry! I'm in awe. Quite novel.

Thanks so much for sharing your recipe for MLLA 23, Umm.

Choc Chip Uru said...

The flakiness of the pastry with the peanut butter is simply a gorgeous combination - looks delicious, I know tastes delicious and lelaves a delicious aftertaste :D

Choc Chip Uru


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