Flaky Pastry Chicken Pie

I have been busy baking cakes for friends the last few days who have specifically asked me to help bake cakes for them, so I could not find the time to blog about this wonderful , crispy and yummilicious flaky chicken pie using oat flour. This is my first time trying out this flaky pastry inspired by the cookbook ' Oats Delicieux ' . I used half flour and half oat flour and it turned out fantastic. Crispy and flaky and the aroma of the oats after baking was fabulous and I will definitely make this pastry again for my other pies. I will try using a 100% oat flour for this pastry the next time round. It will gluten free and healthier too :))

I cut out little hearts for decoration

play time is fun even for old adult who wants

to feel 25 all the time LOL!

remember for pies remember always cut a slit in the

center of the pie to let off steam as it bakes

look ....how wonderfully crispy and flaky it is

it is great to use oat flour for this flaky pastry

Yessss....I love this and I am definitely going to use

this pastry again for my other pies :))

Flaky Pastry Chicken Pie

Ingredients for the flaky pastry

100 gm plain four

150 gm oat flour ( you can use instant oat and blend into flour using the food processor )

60 gm butter - cold cut into cubes

115 gm pastry margarine

1/2 tsp salt

1 tsp lime juice

110-150 ml ice cold water

Method:

Sift flour and salt into a mixing bowl, add in the oat flour. Rub butter into the flour mixture till it resembles breadcrumbs. ( Do not overwork the mixture ) Mix the ice water with lime juice ans slowly pour into the flour mixture, stirring with a spoon or palette . Stop adding the water as soon as the mixture starts to bind together. (You may not need all the water or you need a little bit more water. Allow the look and feel to guide you ) Knead the dough lightly, do not overdo it or your pastry will starts to get elastic and tough.

Pat the pastry into a ball and wrap in plastic, refrigerate it for 30 minutes. Roll the pastry into a rectangular about 5 mm thick and dot half the pastry margarine on the center of the rectangular ( please refer to the steps as shown in the pictures above ) and fold the left side over the margarine. Place the remaining margarine on top of the fold and fold the right segment over the margarine.

Roll out into a rectagular and fold again , the same steps as above but this time without any margarine. Chill it for 15 mins. Repeat the process one more time and the pastry is ready for use.

Roll out the puff to 3 mm thick. Cut into rounds big enough to cover your ramekin or over proof pie dishes. Spoon some prepared filling ( click here for the recipe ) into each ramekin or over proof pie dish. Place another piece of cut out pastry over and make a slight slit on top of the pastry ( to allow steam to escape during baking) Glaze pastry with beaten egg.

Baked in preheated oven at 200º C until golden brown for 25-30 minutes. Remove and serve immediately.

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