FILLING: Chicken Mushroom Edit

Directions Edit


Mix the shortening and flour together.
Beat egg and vinegar.
Dissolve salt in cold water.
Pour the egg mixture to the flour mixture.
Then add the salty solution slowly.
Massage the mixture into a dough.
Cover the dough with a dry cloth and leave it to sit on a bowl for half an hour.
Divide the dough into two parts.

Top coding Edit

Beat 1 egg with 3 table spoons of milk.
Cook white Onion in oil, add Chicken legs.
Stir it for 2 minutes, add Mushroom, carrots, Peas.
Stir for 3 minutes. Add chicken broth and salt.
Slowly cook the mixture for 25 minutes.
Mix the corn starch to 1/2 cup of cold water and add in the mixture and cook till it bubbling.
Pour the Chicken Mushroom into the unbaked crust and cover with another crust on top.
Make holes with forks on top of the cover to allow air to escapes when it cooks.
Brush the top with egg & milk mixture to give it a golden color when it cooks.
Bake it with 375 F until it turns light brown.

Other Links Edit

See also Edit

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