Ingredients
Pie Filling
- 3 cloves garlic
- 20 grams ginger
- 1 teaspoon Dried chilli
- 30 grams Shaoxing rice wine
- 30 grams soy sauce
- 20 grams sesame oil
- 400 grams Chicken (diced in chunky pieces), (I use 2 big thighs and 1 breast)
- 10 grams Dark Soy
- 1/2 can Water Chestnuts (drained)
- 30 grams peanuts
- 2 tablespoons cornflour
- 1/2 Finely diced Capsicum
- 3 Finely chopped Spring Onions
Pastry Casing
- 3 sheets Puff pastry
- 40g melted butter
- 1 egg whisked
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
In Thermomix bowl, combine garlic, ginger and dried chilli and chop 3secs/speed 3
Scrape down sides of bowl and add rice wine, soy sauce and sesame oil
Add cornflour to a little water and mix with a fork to form a smooth paste. Add cornflour mix and chicken to bowl and mix speed 2/
"Counter-clockwise operation" /3 secs. Transfer mixture into separate bowl and put in the fridge to marinate for 30 minsAdd 2 tablespoons of oil to the Thermomix bowl and add chicken mixture. Cook for 10 mins/speed 1/
"Counter-clockwise operation" 120 degreesOnce cooked add dark soy, water chestnuts, peanuts, spring onion and capsicum and cook for a further 10 mins/speed 1/
"Counter-clockwise operation" /100 degrees. Ensure that chicken is cooked.Let chicken cool down and preheat oven to 180 dgrees. Cut 12 x 2 different sized round discs out of your pastry. One for the base (this should be big enough to cover the inside of a muffin tin ) and one for the top. I used 2 different sized cookie cutters to make it easier
Using melted butter, oil the muffin pan well. Place the bigger pastry disc in the muffin hole, and gently push down to ensure that the base and walls are lined with pastry. Also ensure that there is a little "overhang" at the top, as this will assist us with securing the lid.
Spoon in cooled chicken mixture and brush top of pastry with a little of the whisked egg. Place lid on top and with a fork gentlly press down edges of pie case so that the lid becomes secure to the base (and wil make a fancy looking crust!) Brush pie lid with a little more butter.
Repeat process until all the pies have been made. Bake in oven for 15 mins or until pastry is golden.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was a great pie filling! Loads of flavour and everyone loved it. I didn't have any peanuts, so put cashews in instead.
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