mini chicken pie


250g butter
450g plain flour
1/2tsp double acting baking powder
3/4 tsp salt
6 tbsp iced water

pie filling
200g chicken meat, cooked & diced
2 potatoes, boiled & diced
1 big onion, diced
100g mixed vegetables
1 tsp maggi seasoning/soy sauce
1 tsp salt
1 tsp pepper


pie filling

  1. heat up oil in a pan, lightly sear big onions
  2. add chicken, potatoes and mixed vegetables
  3. add in seasoning and fry till cooked
  4. cool the filling before using it in pastry


  1. using a mixer, beat all the ingredients except iced water
  2. slowly add in iced water and mix well till batter slowly forms a dough
  3. put in chiller for about 20 minutes to rest
  4. take out the dough and flatten until it fits into the mould
  5. add in pie filling & cover with another pastry skin
  6. poke holes on the top to allow air to escape, fork the sides together
  7. brush the top of the pastry with egg wash
  8. bake the pie at 180 degrees for about 25-30 minutes or until top is golden brown