Chicken Pot Pie

Filling:

2 chicken breast chopped into cubes or 

leftover chicken you can shred about 4 cups 

2 tablespoon oil

1 medium sized onion, diced into cubes 

1 celery stalk cut small (optional)

2 cup frozen peas and carrots 

3 tablespoon butter

4 tablespoon flour

1-1/2 cup milk plus 1/2 cup full cream (heat in microwave 1 minute)

1 cup chicken stock, (I use ,1 tablespoons stock powder to 1 cup water)

S&P to taste

On a medium high:

heat oil and brown the chicken until it’s almost cooked about 10 minutes 

Add onions & celery, cook until tender, about 8 minutes 

Add butter stir  until it’s melted into the chicken.

Sprinkle the flour all over the mixture and stir until it’s cooked about 5 minutes . Slowly add the milk and the stock stirring constantly until it thickens add your salt and pepper to taste ( it shouldn’t need a lot of salt because the chicken stock is salty so check before seasoning ) lower to a medium heat keep stirring until thickened and bubbly about 10 minutes, (make sure not to let the bottom burn)turn off and remove from heat add frozen peas and carrots. Set aside and let cool completely before using. You can put into the fridge to speed up the process.

Note* 

some people like to add herbs a little rosemary or thyme fresh or dried it’s up to you.

While filling is cooling make

 Butter crust :

10” round cast iron skillet (you can use a pie dish or any pan you prefer)

In a processor pulse

3-3/4 cups flour 

1 teaspoon salt

Add in

1 -1/2 cup cold butter cut into cubes  (3/4 lb. or 375g)

 (You can also combine half shortening half butter for an even flakier crust)

10-12 tablespoons ice cold 

Pulse few minutes until shaggy looking, don’t over mix

Place into a plastic bag and knead lightly to combine. 

Let set in the fridge 1/2 hour to rest.

Preheat oven to 180c/375f

After dough is rested take a third of it and put aside, roll out the rest of the dough fit the bottom of the pan, making sure to tuck into all the creases. Roll out the top crust wide enough to fit over top of pan. Add the filling, spread evenly over bottom crust and place the other  crust on top, trim if the over hang is too long and pinch the top and bottom crust together to seal. Cut slits on the top crust so steam can release while baking, brush top with milk 

for a golden finish. Place on the bottom shelf of preheated oven for 50-60 minutes or until top is golden brown color . Let cool a half hour before cutting….enjoy!

Short Crust

 Ingredients:

1 stick cold butter (125g) cut into small pieces 

1 cups flour 

1 tablespoon powdered sugar 

1 egg yolk 

This is a very easy beginner friendly crust and only takes minutes to make enjoy!

Whisk flour and sugar together in a bowl, cut/blend butter (using your hands, fork or a pastry blender)into flour mixture.  add egg yolk blend together with your clean hands until everything binds. Take small chunks of the dough and press into a greased pie pan, try and make it as even as possible and leave no holes, refrigerate for half an hour, when chilled pierce all over bottom with a fork.  bake in a 350f/175c preheated oven about 25 minutes or until golden brown. When cooled, pour your favorite filling in!

 DJ’ S favorite Chocolate Pie

1 pre cooked and cooled pie crust ( search pie crust recipe on this site)

This filling is enough for 2x9” pies or 9x13 “ oblong dish

Place all ingredients in a cold pot

5 heaping tablespoons dark cocoa

4 tablespoons flour

2 cups sugar

4 cups milk

6 egg yolks

Stir together heat on a medium high, stirring constantly until mixture thickens about 12 minutes.

When thickened remove from heat stir in 2 tablespoons butter and 2 teaspoons vanilla pour mixture into cooled pie crust, cover with plastic wrap, cool for 4 hours in refrigerator. When completely cooled top with whipped cream…enjoy!

Whipped cream:

2 cup cream

2 tablespoons sugar 

2 teaspoons vanilla 

Whip together until thick about 4 minutes…don’t over whip or it will be too stiff

Best easy Chicken Salad my way

If I have left over chicken I'll make this but If I don't you can
roast, fry or poach a chicken breast for this recipe.

1lb. (4 cups) chicken cut into bite size pieces
1 cup mayo
2 celery stalk diced
3 spring onions diced
salt n pepper to taste
mix all ingredients in a bowl refrigerate for 1 hour, serve on a roll or a bed of lettuce any way you like it. 

Enjoy!

Note:

To roast chicken breast 

Butterfly the breast, lay out on a baking sheet sprinkle with olive oil, salt, pepper, garlic powder, paprika

Or any spices or herbs you desire…place in a heated (@350f/175c) oven and bake for 30 to 40 minutes.

Cool and chop as directed in recipe.

PANIKEKE Samoan round pancakes

Heat 4 cups of vegetable oil to a med hi temperature 350F in a medium sized pot while prepping your dough. (Do not over heat or oil will burn)

3 cups flour
4 teaspoon baking powder
3/4 cup sugar

1 cup milk

1/2 cup water (depending on the consistency only add if mixture is too stiff)
2 med ripe mashed bananas (if the bananas are small I use 3)

Blend together flour, baking powder and sugar. Add the water and  milk stir until all flour is wet, add the mashed bananas mix until everything is incorporated.

Batter should look like this (*please see notes at the bottom)

When oil is heated to a temperature of about 360 if you don’t have a thermometer, place the handle of a wooden spoon in the oil if the oil bubbles all around it, it's ready.

Drop by spoonfuls into the hot oil and cook until golden brown ( I test with a sharp knife inserted in the middle of a panikeke if it comes out clean their ready!)

Enjoy!

* Notes
1. if your batter looks too dry, add tablespoons of milk one at a time until you get the consistency you want.
2. If it looks too wet, add flour by tablespoons until you get the consistency you want.
3. Bananas should be ready to eat ripe not too pala but soft and very ripe they will bring out more flavor.

Puligi 1/2 size

I often crave the puligi but it makes so much that I get put off so I finally halved the recipe so It's just as easy as making a cake. I also made it in loaf pans so that they bake faster...Enjoy!

Butter and flour your pans of preference, I used 2 bread loaf pans but you can use 2x8"or 9"round pans or a bundt pan what ever you have on hand.

PULIGI

Burnt Sugar mixture:
1 cup sugar
1 cup hot water or coconut cream
1 teaspoon vanilla
In a non stick  pan, melt sugar on medium hi heat stirring with a wooden spoon until desolved, reduce heat to low stirring constantly with a wire whisk, add hot water and vanilla until sugar and water are well combined turn heat off, set aside until batter is ready.  

In a bowl combine:
3-1/2 cup flour
2-1/4 teaspoon baking soda
1-1/2 tablespoon cinnamon
1-1/2 teaspoon nutmeg
1 cup raisins , blend together with wire whisk, set aside

Wet ingredients, in another bowl beat together
1 cup sugar
1/2 cup butter softened 
2 eggs
1 can evaporated milk (or 1-1/2 cups whole milk)
1/2 cup water
Combine with flour mixture to make a batter beat about 3 minutes add burnt sugar mixture combine well

and Pour into prepared baking pans, cover tightly with heavy or doubled foil and bake on 350f/180c oven temperature, for 40 to 50 minutes, insert a toothpick in the middle of the pan if it comes out clean puligi is done.

Notes
*Raisins
Ok I love raisins in my puligi but not everyone does but by all means please do add them if you like
I actually forgot to put them in a couple of times so I made stewed raisins so anyone can add then if they like.

Pound Cake …yum

This is my favorite pound cake recipe I've used for ages from an old Betty Crocker cook book my mother had for years. I love it topped with Strawberries and whip cream...hope you enjoy it as much as I do.

Preheat oven to 350f/175c

Ingredients:
Whisk together in a bowl (set aside)
3 cups flour
1 tsp. Baking powder

Beat together:
1 cup butter softened  ( 1/2 lb., 2 sticks)
1 teaspoon vanilla
2-1/2 cup sugar
5 large eggs

1 cup evaporated milk or just plain whole milk

Mix together into the butter mixture alternately 1/3 of the flour mixture and 1/3 of the milk until all is
Incorporated together beat on medium speed for 4 minutes.

Butter and flour a tube pan or 2 loaf pans por mixture into pans of your choice, bake for 40 to 50 minutes.