茄子雞肉鹹批 Eggplant chicken pie

Tse Chui Ling Oliver

材料 Ingredients

批皮 For pastry
低筋麵粉 113克 113g Low gluten flour
全麥粉 12克 12g Whole wheat flour
凍牛油 75克 75g Cold butter
鹽 3克 3g Salt
糖 2克 2g Sugar
冰水 15-20克 15-20g Ice water
餡料 For fllings
雞蛋 2隻 2 Egg
鮮冬菇(切片)3隻 3 Mushroom, sliced
雞腿肉(切薄片)半塊 ½ Chicken thigh, sliced
茄子(切粒)30克 30g Eggplant, diced
水 100克 100g Water
蒜頭(剁茸)1粒 1 Garlic, crushed
芫荽(切碎) Coriander, finely chopped
巴馬臣芝士 20克 20g Parmesan cheese
馬蘇里拉芝士 25克 25g Mozzarella cheese
黑胡椒 Black pepper
雜香草 各少許 Mixed herbs

做法 Method

  1. 先把批皮的麵粉、全麥粉、鹽和糖混合,加入凍牛油粒用指尖搓成沙狀,加冰水搓成團

Mix the flour, whole wheat flour, salt and sugar. Add cold butter cube and use fingertips to mix into sand-like structure. Then add ice water to roll into a dough.

  1. 搌薄,鋪入墊了焗盤紙的模中,壓成4毫米厚,放入冰格雪至少半小時

Roll it into a thin sheet of 4mm thick. Put onto a baking tray layered with baking paper. Put it into the freezer for at least ½ hour.

  1. 取出批皮,把餡料全部鋪入內,放入已預熱的焗爐以攝氏200度焗20分鐘,再轉180度焗15分鐘即成。

Take out the pastry. Fill in the fillings. Bake in a preheated oven using 200℃ for 20 minutes then lower the heat to 180℃ for 15 minutes.

Special thanks to Tse Chui Ling Oliver for the recipe.

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