In the sixties and seventies, there was a popular restaurant in Singapore called Troika. The restaurant served continental European food with a focus on Russian dishes. The food was also shaped by local Chinese influences through the restaurant’s Hainanese chefs. Among the many dishes served in the Troika cafe in Clifford Centre, my personal favourite is the humble and most delicious chicken pie. The creamy texture is unforgettable. Here I am trying to replicate the flavour that I still remember from the good old days.
INGREDIENTS (makes 7 mini pies)
- ½ Chicken breast
- 4 Fresh mushroom (sliced)
- 1 cup water
- ¼ teaspoon Salt
- 1 tablespoon Butter
- 1 ½ teaspoon Flour
- 4 tablespoon Evaporated milk
- 2 sheets Frozen puff pastry
1. Pre-heat oven to 180C (fan forced).
2. Boil some water, enough to cover breast meat. Once boiled, put in chicken, mushroom and salt and bring back to boil. Turn off heat, cover and leave for 15 minutes. Check to see if chicken is cooked through. If not fully cooked, repeat process. Do not overcook chicken. Remove chicken and mushroom and reserve water for later use. Cut the poached chicken into small bite-size pieces.
3. Place butter in a small saucepan and when butter is sizzling, add flour and stir to combine, ensuring the flour is cooked. Add some of the reserved water into the flour mixture (a couple of tablespoons at a time), stirring constantly, to a smooth (fairly liquid) paste. Add evaporated milk and stir to achieve a creamy sauce.
4. Add chicken and mushroom to the sauce and combine well. Add more evaporated milk if you like more sauce. Add salt and pepper to taste. Leave to cool.
5. Cut circles of pastry to fit the holes in a muffin tray. Place pastry in the holes to form the base of a pie. Cut smaller circles of pastry to use as pie tops.
6. Spoon chicken mixture into the pastry cups. Place a circle of pastry on top of the chicken mixture and seal the pie by pinching the pastry together.
7. Brush the tops with beaten egg and bake the creamy chicken & mushroom pie in the oven for 20 mins.