Thursday, May 27, 2010

KBB # 17 : Savoury Bake

Pre-trial challenge KBB # 17 this time themed Savoury Bake, which makes savoury pie topped with lattice.

The main challenge is how to make a lattice pie. But for me there is another challenge ... the challenge to make puff pastry. Actually, we are allowed to use ready made ​​puff pastry, but I still curious and want to make my own puff pastry.

The reference for this challeng is the recipe of Ham and Cheese Lattice Pies.

For this occasion, we can any filling, as long as it considered savoury. So my choice is Chicken Mushroom Puff Pie.
Working step:
# 1. Create pake puff pastry recipes Puff pastry KBB # 9: Classic Puff Pastry (pate Feuilletee)
# 2. Make Filling Chicken Mushroom
# 3. Form pie with puff pastry and stuffed with filling
# 4. Close the filling with the lattice. Smeared with egg yolk.
# 5. Bake in a preheated oven at a temperature of 180 degrees Celsius. Bake for 45 minutes.

Step by Step Puff pastry

Step #1. Create a puff pastry

using: Classic Puff Pastry (pate Feuilletee
Source: King Arthur Flour 200th Anniversary Cookbook

1 pound (4 cups) unbleached all purposed flour/plain flour(or 3 ½ cups all-purposed/plain flour + ½ cup cornstarch/cornflour-)

1 pound (4 sticks) unsalted butter, ½ stick chilled, the rest at room temperature
1 – 2 tsp salt/garam (1 for sweet, 2 for savory)

1 ¼ cups cold water (or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour)

Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl.

Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.

Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together.

Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

Take the remainder of the butter and the reserved flour and mix the two together until they're well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.

Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won't decide to 'flow'.

Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don't have to be obsessive about the dimension but be pretty close.

Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.

Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide.

When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes).

If you've successfully rolled it out and folded it twice, you've completed 2 turns. Classic puff pastry gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.

When all 6 turns are done, put the dough in the refrigerator for at least an hour (and preferable overnight) before shaping.

After being thoroughly chilled, the dough can be shaped into croissants, patty shells, twists, straws, etc. Scraps can be chilled and rerolled.

Like other pastry doughs, you can freeze puff pasty in a non-self defrosting freezer for up to a year if it's well wrapped. It can also be frozen at any time during rolling, folding, turning process. Defrost it thoroughly before you use it, just to make sure it does not get too soft.

Step #2. Make Filling Chicken Mushroom
Chicken Mushroom Filling Recipe:
- 500 grams of chopped chicken meat
- 100 grams of canned sliced ​​mushrooms (drained, rinsed)
- 1 piece Onions, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 tsp salt
- ½ teaspoon pepper
- ¼ tsp nutmeg powder
- ½ tbsp sugar
- 50 ml of liquid milk
- 50 ml cooking cream
- 2 tablespoons flour, diluted with a little water
- Cooking oil for frying

1. Saute onion and garlic until fragrant.
2. Add the chopped chicken meat, mushrooms, salt, pepper powder, nutmeg powder, sugar. Cook until chicken is cooked and the water receded.
3. Add the cooking liquid milk and cream. Cook until boiling. Stir in the flour is dissolved in a little water. Cook until the liquid to recede. Set aside to cool.

Step #3. Form pie with puff pastry and stuffed with filling

Step #4. Close the filling with the lattice. Smeared with egg yolk

Step #5. Bake in a preheated oven at a temperature of 180oC.
Bake for 45 minutes until cooked.


  1. mbak wid, rapih banget lattice nya! resep filling nya jg menggoda, blh nih daku coba besok2.. hihi. :)

  2. Mba Wid, rapihan dikau latticenya..
    resepnya juga mau aku coba agh, kebetulan aku suka makanan yang berbau mushroom..hehe

  3. mba, resep pastrynya jadinya bagus ga mba? aku pengen nyoba pake resep itu....

  4. maap telat bales. pastrynya enak koq, gurih, krenyes. klu yg beli frozen rasanya lebih plain.