📝 About This Recipe
A cornerstone of Kristang festive tables, this Chicken Pie is a masterful fusion of Portuguese influence and local Malaccan soul. Unlike its creamy British cousin, this version features a savory, umami-rich filling spiked with white pepper, nutmeg, and dark soy sauce, often enriched with Chinese sausages and hard-boiled eggs. Encased in a melt-in-the-mouth buttery pastry, it represents the beautiful 'Grago' heritage of the Portuguese Settlement.
🥗 Ingredients
The Pastry
- 400 grams All-purpose flour (chilled)
- 250 grams Unsalted butter (cold, cubed)
- 1 Egg yolk (beaten with 2 tbsp ice water)
- 1/2 teaspoon Salt
The Filling
- 500 grams Chicken thigh meat (cut into 1-inch cubes)
- 2 pieces Lap Cheong (Chinese Sausage) (sliced thinly)
- 1 large Yellow onion (finely diced)
- 2 medium Potatoes (cubed and par-boiled)
- 1 medium Carrots (cubed)
- 150 grams Button mushrooms (sliced)
- 3 pieces Hard-boiled eggs (quartered)
- 1/2 cup Green peas (frozen or fresh)
Seasoning and Aromatics
- 4 cloves Garlic (minced)
- 1 teaspoon Ground white pepper (adjust to taste)
- 1/4 teaspoon Ground nutmeg
- 1 tablespoon Dark soy sauce (for color and depth)
- 1 tablespoon Oyster sauce
- 250 ml Chicken stock
- 1 tablespoon Cornstarch (mixed with 2 tbsp water)
👨🍳 Instructions
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1
Prepare the pastry: Pulse flour, salt, and cold butter in a food processor until it resembles fine breadcrumbs. Add the egg yolk mixture and pulse until the dough just comes together.
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2
Wrap the dough in plastic wrap and flatten into a disk. Refrigerate for at least 30 minutes to allow the gluten to relax.
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3
Heat a large skillet over medium heat. Fry the sliced Chinese sausage until the fat renders and they become fragrant. Remove sausages but keep the fat in the pan.
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4
In the same pan, sauté the onions and garlic until softened and translucent, about 3-4 minutes.
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5
Add the chicken cubes and cook until browned on all sides. Stir in the carrots and mushrooms.
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6
Pour in the chicken stock, dark soy sauce, and oyster sauce. Season with white pepper and nutmeg. Simmer for 10 minutes until carrots are tender.
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7
Add the par-boiled potatoes, peas, and the cooked Chinese sausage. Stir in the cornstarch slurry and simmer until the sauce thickens into a glossy gravy.
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8
Remove from heat and let the filling cool completely. This is crucial to prevent a soggy pastry bottom.
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9
Preheat your oven to 200°C (400°F). Grease a 9-inch pie dish or deep baking tin.
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10
Roll out two-thirds of the dough to line the bottom and sides of the dish. Prick the base with a fork.
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11
Pour the cooled filling into the pastry shell. Arrange the quartered hard-boiled eggs evenly on top of the filling.
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12
Roll out the remaining dough for the lid. Place over the filling, trim the edges, and crimp to seal. Cut a small cross in the center to allow steam to escape.
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13
Brush the top generously with an egg wash (1 egg beaten with a splash of milk) for a golden finish.
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14
Bake for 30-35 minutes, or until the pastry is beautifully golden brown and the filling is bubbling.
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15
Allow the pie to rest for 10-15 minutes before slicing to let the gravy set.
💡 Chef's Tips
Always ensure the filling is stone-cold before adding it to the pastry to avoid the dreaded 'soggy bottom'. For a truly authentic Kristang flavor, don't skimp on the white pepper; it should have a subtle, warming heat. If the pastry edges brown too quickly, cover them with a ring of aluminum foil halfway through baking. You can substitute the shortcrust lid with store-bought puff pastry for a lighter, flakier texture. Par-boiling the potatoes ensures they are perfectly soft without overcooking the chicken.
🍽️ Serving Suggestions
Serve with a side of 'Cili Cuka' (pickled chillies in vinegar) to cut through the richness. A simple crisp green salad with a light vinaigrette balances the savory flavors perfectly. Pair with a glass of chilled Riesling or a traditional hot English tea. In Malacca, this is often served alongside a spicy Sambal Belacan for those who want an extra kick.