Mushroom Pie

The ready-made pie skin of size 12" x 6" for covering the top of pie, container can be obtained from supermarket.

• 3 tablespoons QBB

• 500gm chicken breast meat, diced

• 4 onions, diced

• 3 tablespoons plain flour

• 1 teaspoon cumin, crushed

• 1 teaspoon black pepper, crushed

• 200 ml water

• 2 tablespoons meat curry powder

• 1 chicken stock cube

• Salt to taste

• 5 sticks celery, finely sliced

• 200gm button mushroom, quartered

1. 1. Set aside the pie skin under room temperature.

2. 2. Heat QBB, fried onion, cumin and black pepper in a wok until onion is lightly browned. Add the chicken pieces and stir until cooked. Do not over-shrink the chicken meat.

3. 3. Add curry powder and plain flour under low fire and stir evenly. Add water, button mushroom, chicken stock cube and salt to taste. Cook until sauce is thickened.

4. 4. Heat oven to 180°C.

5. 5. Cool pie stuffing and dish out onto the pie container you desired.

6. 6. Sprinkle flour onto the table and roll out pie skin, smoothen softly, wrap and seal the pie stuffing, ensure the edges of pie container is wetted with water so that pie skin can stick firmly.

7. 7. Brush egg and milk mixture onto the pie skin with a brush. You may knead the pie skin or cut off the excess pie skin according to the shape you desired. Make sure you prick once or twice on the pie skin with fork in order to allow hot air to escape during the baking process.

Note: Do not bake the pie too long as it will cause the pie skin to toughen when cooled.