Chicken, Mushroom and Eggs Mini-Pie

Selamat Hari Raya Aidiladha 2016! Eid al-Adha is an Islamic festival to commemorate the willingness of Prophet Ibrahim to follow Allah's command to sacrifice his son Ishmael. Muslims around the world observe this event.  Every year, millions of Muslims perform pilgrimage to the holy lands in Mecca. Wishing all of them a safe and meaningful journey.

                                                                    

Here in Sabah, Hari Raya Aidiladha is a quieter affair and not celebrated on a grander scale like Hari Raya Aidilfitri so today we are only having Chicken Rendang (Spicy Chicken Stew), Chicken, Mushroom and Egg Mini-Pies, Nasi himpit (“compressed rice” cubes), kuah kacang (peanut sauce) and Nutella Brownies.

Here is the recipe for the Chicken, Mushroom and Egg Mini-Pies. This recipe is actually adapted from The Domestic Goddess Wannabe blog but I changed a few things as my children are not a fan of spinach and certain types of mushrooms. I am really a big fan of Diana Gale and have tried so many recipes from her blog as it is easy to follow. This recipe is simple and easy to put together and it’s also a great chance to use up all the leftover chicken or meat I have. This is actually a combination of her The Impossibly Easy Tuna, Egg and Cheese Mini-Pies and Chicken, Bunashimeiji and Spinach Mini-Pies. Since I can’t find the Bisquick Mix in Kota Kinabalu so I have to opt for the Homemade Bisquick Mix. Before you start to do the filling, I suggest for you to do the Homemade Bisquick Mix first. You can keep this in the refrigerator for up to 4 months.

Homemade Bisquick Mix

Ingredients

3 cups plain flour - sifted

½ tbsp baking powder - sifted

56.7g cold butter or shortening

Methods

1.    Place flour, baking powder and butter in a mixing bowl. Use a pastry cutter (or food processor) to cut in the cold butter until evenly incorporated.

Alright, let’s get cooking!

  

Chicken, Mushroom and Eggs Mini-Pie

Ingredients for the batter

3/4 cup Bisquick mix

3/4 cup milk - whole milk / low-fat milk

2 eggs

Methods

1.    Whisk the Bisquick mix, milk and eggs in a bowl until combined. Set this aside.

Ingredients for the filling

½ chicken breast - skin removed and cubed

1 fresh red chili – deseeded and diced
1 canned button mushroom – sliced

3 eggs - boiled and chopped

1 yellow onion - diced

1 tsp garlic - minced

3/4 cup shredded Cheddar

¼ tsp salt

A few dashes of pepper

Black pepper                                                                 

Methods

1.    Sauté the onion for 2-3 minutes in extra-virgin olive oil in a wok. Add the garlic and cook a further 30 seconds.

2.    Add the chicken, cook 3-4 minutes until most of the chicken has turned white. Add the mushrooms and cook until the mushrooms have softened.

3.    Add the red chili, salt and pepper. Stir to mix. Transfer into a bowl to cool.

4.    Spray a 12-hole muffin pan with vegetable oil. Add a scant tablespoonful of batter then followed by 1½ tbsps. of the chicken filling and about 1 tbsp of chopped eggs then 1-2 tbsps. of Cheddar. Top with another tbsp of batter.

5.    Sprinkle with black pepper.

6.    Bake at 180C for 30 minutes or until the tops of the pies have turned golden brown.

7.    Cool completely before removing from muffin pan and storing in fridge (2-3 days) or freezer (up to 3 months).  Thaw in fridge over-night if storing in freezer before re-heating.