Curated in FOOD
Quick Shortcrust Rough Puff Creamy Chicken Pie
My husband is requesting chicken pie for some time. Whenever I bake a cookie or cake, he would tell me, this is nice, but how about a chicken pie?
Sure, the Chicken pie is good, especially store-bought ones in Singapore known as Polar’s Chicken pie. They have these nice laminated layers melts in the mouth.
But I didn't have the courage to do that at home yet. I have been studying and studying and found these 2 types of puffs.
- Shortcrust style puff pastry
- Classic puff pastry, laminated layers
Shortcrust rough puff is thick. It can be easily made using a food processor fitted with a metal blade, same as chicken pot pie, whereas laminated need longer effort and time, carefully laminates the butter without melting to create the flaky layers.
The dough is rolled out to a rectangular shape and given a three-or four-fold.
Shortcrust Rough Puff Ingredients
Yield: 6 Puffs
1 cup (4.5 ounces) all-purpose flour
140g (5 ounces)cold unsalted butter
1/4 cup cold tap water
1/2 teaspoon salt
