YOGHURT CHICKEN PIE

Pastry:

200 gm butter
250 gm plain flour
110 gm plain yogurt
1 tsp sugar
1 egg yolk
A pinch of salt

Put all the ingredients into the mixing bowl except yogurt, and mix to a crumble. Add in yogurt and mix to a dough. Dough will be very soft so need to keep it refrigerated for at least 30 mints.

Filling:

375 gm diced potatoes
1 big onion diced
50 gm mixed vegetable (or more if you like)
Sliced canned mushrooms (amt up to you)
2 chicken breast diced
1 tbsp corn starch or potato starch mixed with 2 tbsp water
2 tbsp sugar
2 tsp salt
1/2 tsp pepper

Method:

Heat  2 tbsp of oil and fry potatoes, add 125 gm of water and 1/2 tsp salt until soft. Set aside. In a clean wok, heat 2 tbsp oil. Fry the onion until transparent. Add mixed vegetable, mushroom, chicken. Fry for a while to break up chicken. Add in potatoes. Add in 125 gm of water and cook for  5 mints. Add in salt, sugar and pepper. Add in the cornstarch and stir to thicken mixture. Set aside for later use.

The steps for the chicken pie will be as per normal. You can either do big pie or mini pie. Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using a fork and place ingredients on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180C for 30 mints. Optional: You can add hard boiled eggs if you like.