Next morning, I popped this small Chicken Pie into the oven to reheat while I poured myself the less sweet milk tea mum bought for me. Like it bigger cousin, this single person serving of pie also comes with half a hard boiled egg along with the flavourful potato and chicken meats.
Sis bought home a big and a small Chicken PiefromChicken Pie Kitchen (formerly Don’s Pie & Cake). With a new operating location and a rebranded name, the price of their chicken pies had gone up too. The personal sized one now cost S$6.30, up from S$5 while the large pie was S$24 but is now selling at S$28.80.
As seen from the photo, there are six humps on the top crust of the large Chicken Pie. These are the six halves of hard boiled eggs which also marked how you would slice it up. Inside it are creamy and chunky potato with cubes of flavourful tender chicken meat all enclosed in a crispy and buttery pastry shell.
TheMoji Bakery located on the premise of Sembawang MRT Station has good baked pastries items. These Seremban Char Siew Buns(芙蓉烧包) cost S$1.50 each and are filled with savoury sweet and juicy char siew (叉烧) or savoury barbecued chicken.
for the filling 2 quarts of fresh sour cherries, rinsed and pitted ¼ cup sugar 3 heaping tablespoons of pulverized instant tapioca (I make mine in the coffee grinder) zest of 3 limes ¼ teaspoon fresh grated cinnamon
for the crust 2 ½ cups unbleached all-purpose flour (I used a locally milled flour and it was…rustic–go for the regular stuff if you’re new to DIY dough.) 1 teaspoon salt 2 tablespoons sugar 16 tablespoons cold unsalted butter, rough chopped 8-10 tablespoons ice water, or more if needed egg white (optional) 2 teaspoons sugar (optional)
Take a peekand if no one’s looking take a taste and tell me what this is! This is one of my favourite comfort foods…What’s yours? Location: Devon House, Jamaica. #comfortfood #pastry #cake #Jamaica #Jamaicanfood #DevonHouse #goodmoodfood #JamaicanRestaurant #foodblog #foodblogger #Jamaicanfoodblog #instafood #Jamaicantravelblog #travelblogger #Jamaicanvacation #canon77d #canonlovers
Jordi Roca (named Best Pastry Chef of the world by Restaurant Magazine) from El Celler de Can Roca (several times rewarded as the Best Restaurant in the World by Restaurant Magazine and awarded with 3 Michelin Stars) shot by Fenton for YoDona. Art Director: André Gianzo. Retouching: Jacqueline Abadi.
