PUFF PASTRY. 3 1/2 cups cake flour. W tsp cream of tartar. 500g butter. 1 egg yolk. 1 tablespoon vinegar. +- 1 1/4 cup iced water. MAIZENA MIX. 1/2 teaspoon cream of tartar. 1/2 cup maizena. METHOD. Sift flour 3 times to aerate. Divide butter into 5 portions. Beat egg yolk, vinegar and water. Add cream od tartar to flour and 1 part butter and rub in with fingertips to resemble breadcrumbs. (I use my food processor for this and to make the dough). Add liquid all at once to amalgamate to a soft dough. Add more water if necessary. Allow to rest in fridge for 10 minutes covered in a plastic bag. Roll dough into a very large rectangle and grate 2nd portion of butter and sprinkle with maizena mix. Fold into thirds and rest in fridge for 15 mins. Repeat rolling method three times more using portions of butter and resting pastry in fridge between rolling and folding. Repeat rolling for the 5th time without butter only sprinkling with maizena mix. Take pastry and cut into quarters. Roll each quarter and sprinkle maizena mix and fold into half again. Thus folding so that there are four layers of pastry one over the other. The pastry is now ready for shaping, filling and baking. If u dont want the dough too puffy when making pies u can use 4 cups of flour instead of 3 1/2 cups. Chicken Tikka pies 1 kg chicken fillet 1 cup sour milk 3-4 Tablespoons Shan BBQ tikka spice Salt to taste 2 Tblsp butter / ghee 3 Tblsp lemon juice Ready Pie Dough , roll dough out into any shape u desire , fill with filling , Above , brush with beaten egg & bake in moderate oven until done , or u may freeze until needed ~Dorito Crusted Chicken Fingers... Author: Steve Cylka Serves: 4 Ingredients 4 boneless skinless chicken breasts 1 large bag of Doritos, nacho flavor (or flavour of choice) 2 cups buttermilk 2 cups flour 1-2 tsp cayenne pepper (optional) 4 eggs cooking spray, optional Instructions Cut the chicken into thin ½ inch strips. Place the chicken in a bowl and pour in the buttermilk. Stir so the chicken is coated in the buttermilk. Cover the bowl and place in the fridge for about 2 hours. Using a food processor, crush the Doritos so that they are a texture to coarse bread crumbs. Set aside in a large bowl. Place flour and optional cayenne pepper in one bowl and eggs in another. Whisk the eggs so that they are well scrambled. Preheat oven to 190c and spray a baking sheet with cooking spray. Set up the four bowls in order: 1. bowl with the chicken, 2. bowl with the flour, 3. bowl with the beaten eggs, 4. bowl with the crushed Doritos. Using a fork, lift out a few chicken strips and let excess buttermilk drain off. Place them in the flour and dredge them in so they are all coated in flour. Lift the chicken strips out of the flour and shake off any excess. Place them in the egg wash and turn them so they are evenly coated in egg. Lift them out of the egg and then dredge in the crushed Doritos. Place the coated chicken fingers on the baking sheet. Do this with the remaining chicken strips. Bake in the oven for 15-20 minutes, turning halfway through. Serve with bbq sauce or your favorite dip.
Posted on: Tue, 03 Jun 2014 06:18:42 +0000
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