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Thursday, 27 March 2014

Potato Bacon Pie

A delicious pie with soft flaky crust and moist potato bacon filling.

Yield: 8 x 12cm pies

Filling Ingredients 
350~380g cooked potato 熟马铃薯
50g bacon bits 腌肉粒
2 tbsp yellow onion, chopped黄大葱粒
1 tbsp chopped carrot 胡萝卜粒
1 tbsp chopped capsicum 青椒粒
100ml fresh milk 鲜奶
1/4 tsp salt 盐
1/4 tsp black pepper 黑胡椒
Dash of seasoning powder, optional 调味粉,可免


Directions
1. Take about 400g of raw potatoes, peel and cut into large chunks. Rinse with salt water. Steam in a rice cooker for about 15 minutes, till soft.
将大约400g的生马铃薯去皮切块。浸泡盐水后,在电饭锅蒸15分钟至软。

2. Mash the potato which it is hot.
趁热把马铃薯压成泥。


3. Heat bacon bits over a parchment paper in a pot over medium high heat. Transfer the bacon out of the pot when slightly brown.
将腌肉粒置于防沾烤纸上,以中高火略煎至金黄,离锅,待用。

4. Heat up 1/2 tbsp of olive oil, stir-fry onion till frangrant. Then stir in carrot and capsicum.
在热锅中倒入1/2汤匙橄榄油,炒香洋葱粒后,再加入胡萝卜和甜椒粒。

5. When the vegetable slightly softened, pour the bacon bits and mashed potato in and mix.
当蔬菜有点软后,将腌肉粒和薯泥倒入混合。

6. Slowly add in the milk, stirring and watching the consistency. Adjust the milk quantity according to the consistency of the potato paste. 
Caution: too wet will result in a soggy crust after baking.
慢慢加进牛奶、视薯泥湿度调节牛奶分量。
注意:薯泥避免过湿,以免影响派皮脆感。

7. Add salt, black pepper and seasoning powder according to your taste.
适度加盐、黑胡椒和调味粉,拌匀。

8. Scoop out the potato filling and allow it to cool down.
盛出内馅,放凉待用。

Crust ingredients 
150g top flour 低筋面粉
100g frozen butter 冰奶油
1 egg yolk 蛋黄
1/4 tsp salt 盐
10g fine sugar 细糖
50g iced water 冰水

Direction
1. Mix flour, salt and sugar in a big mixing bowl.
将面粉、盐和糖倒进搅拌盆搅拌。

2. Add frozen butter to the flour. Cut the butter into coarse bits with a dough cutter.
将冰奶油加入,并以刮刀和面粉混合切成粗粒。


3. Add in egg yolk and iced water, stir into a dough using a pair of chopsticks.
加入蛋黄和冰水,并以筷子搅合成团。


4. Place the dough in a plastic bag and roll into an even dough. Place the dough in the fridge for 1 to 2 hour.
将面团装进槊料袋,轻轻整平, 放进冰箱1到2小时。

5. Remove dough from fridge and allow it to rest in room temperature for about 5 minutes.
将冷面团拿出冰箱后,稍等5分钟后,才开始操作。

6. Divide the dough into 2/3 and 1/3.
将面团分隔成1/3和2/3分量。

7. Take the 2/3 portion and further divide into 8 portions. Place the dough between two plastic sheets, and use a plate to press it into about 12 cm diameter round dough. Place the flattened dough into the mould with the aid of the plastic sheet.
If the room temperature is high, keep the rest of the dough in the fridge until needed.
取2/3分量的面团,分隔成8等份。取一小面团置于两张槊料纸之间,用一盘子将面团压成大约12cm直径圆片。利用槊料纸将面团片装进模。
如果室温较高,可将其余的面团收进冰箱,直到用到时才取出。




8. Scoop the filling into the mould to about 4/5 in height.
将薯泥填进模中,只需填到8到9分满就行。

9. Divide the remaining 1/3 dough into 8 parts. Roll into flat dough to cover the pie.
将剩余的1/3面团也分隔成9等份。用同样的办法压平,谱在派上。

10. Remove excess crust. Use a fork, press the edge of the pie to form patterns. Use a toothpick to poke a few holes on the crust.
整修完,用叉子将边缘压紧,并用牙签在表面戳几个洞


11. Brush with beaten egg.
刷上蛋液

12. Bake in pre-heated oven at 170 degree Celsius for about 40 minutes.
放进预热到170度Celsius的烤箱中烤40分钟,直到表面呈金黄为止。

13. Allow the pies to rest for about 5 minutes, before inverting the pies out of the moulds.
Remove the pie from the mould while it is hot for easy removal.
让热派饼先休息5分钟,才将派饼倒扣出来。
派饼需趁热倒扣才容易脱模。

12. Serve hot :)
趁热享用 :)




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