Honey Mustard Chicken Pie Recipe | Evening With Shireen | Shireen Anwar | Desi food

Method:

Mix butter, salt, egg yolk and flour, lightly, knead with chilled water into a smooth dough, leave it for few mins to rest, make 2 portions of the short crust, roll one, put in a un-greased 8 inch pie plate pressing into and up the side of plate, sprinkle with 1 tbsp flour, melt the butter in a medium sauce pan over medium heat, add chopped onion, cook for 2 mins, add in remaining flour, salt, pepper, mustard, gradually add in stock, honey, cook until thick, add in boiled chicken cubes and veggies, spoon the chicken mixture into the crust lined pie plate, top with a remaining crust, flute the edges pressing to seal, decorate top as required, brush with beaten egg white and bake for 25 mins until golden brown.

Method for base:

Pre-heat oven to 180 d, lightly spray 6 jumbo muffin cups well, combine butter and brown sugar in a small bowl, mix well, divide evenly among the muffin cups, place 1 cherry half, cut side up in the center of each cup, spoon the pineapple over the butter mixture and around the cherries, sprinkle 1 tsp walnuts in each cup.

Method:

Beat butter and sugar till light and creamy, add essence and yellow color, start adding in eggs one at a time until all eggs have been added, fold in sieved flour and baking powder mixture alternating with buttermilk, mix well, put batter over the base in the muffin cups, bake for 20 mins, remove carefully, cool for 15 mins before serving.

Method:

Pre-heat oven to 180 d, heat 2 tbsp oil in a fry pan, add sausages, cook over medium heat, add in siracha sauce, chili garlic sauce, soya sauce, fry for 5 mins and remove, cut each hotdog bun in half lengthwise then in half horizontally, making 4 pcs from each loaf, place each piece cut side up on baking sheet, spread with pizza sauce, add in sausages, onion, capsicum rings, both the cheese, olives, mushroom, oregano over the top of each bread piece, put to bake for 10-12 mins until cheese melts.