@tamsom1: #CapCut

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Monday 16 October 2023 06:50:05 GMT
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Mara this generation is lucky!🫵🏽 One tap while sitting at home craving and you get all the ingredients you need fast fast. No wonder this Butter Chicken Mini Pie recipe will be easy. 🥧⁣⁣ ⁣#ButterChickenMiniPies #MrDButterchickenminipies #comfortfood #baked #foodiesofsa #justmrdit #effortlessconvenience  Makes: 12⁣ Hands-on time: 20 minutes⁣ Hands-off time: 50 minutes⁣ ⁣ INGREDIENTS⁣ ⁣ 1 bag (600g) PnP Butter Chicken Soup ⁣ 1 cup rotisserie chicken, picked ⁣ 2 rolls (400g each) PnP Puff Pastry, defrosted⁣ 1 egg, beaten ⁣ ⁣ ⁣ Serving suggestion:⁣ Yoghurt and fresh coriander⁣ ⁣ ⁣ METHOD⁣ ⁣ 1. Preheat the oven to 180°C and spray a 12-cup muffin tin with cooking spray. ⁣ 2. Place the PnP Butter Chicken Soup in a medium pot over medium-high heat. Simmer until the soup thickens, about 10-15 minutes. ⁣ 3. Stir in the cooked chicken and cook for an additional 5 minutes. Remove from the heat and allow to cool.⁣ 4. On a floured work surface, roll out the puff pastry. Cut out circles that will fit inside the cups, ensuring they slightly overlap the edges.⁣ 5. Additionally, cut out 12 smaller circles to serve as lids. Place the larger pastry circles into each cup.⁣ 6. Fill each cup just below the rim with the cooled filling. ⁣ 7. Moisten the edges of the pastry cups with a bit of water, then place the smaller pastry circles on top, sealing the edges with a fork. Freeze the pies for an easy meal prep option! ⁣ 8. Brush the tops with the remaining egg yolk and pierce a small hole in the centre of each pie to allow the steam to escape. ⁣ 9. Bake for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.⁣ 10. Serve with yoghurt and fresh coriander and ENJOY! ⁣
Mara this generation is lucky!🫵🏽 One tap while sitting at home craving and you get all the ingredients you need fast fast. No wonder this Butter Chicken Mini Pie recipe will be easy. 🥧⁣⁣ ⁣#ButterChickenMiniPies #MrDButterchickenminipies #comfortfood #baked #foodiesofsa #justmrdit #effortlessconvenience Makes: 12⁣ Hands-on time: 20 minutes⁣ Hands-off time: 50 minutes⁣ ⁣ INGREDIENTS⁣ ⁣ 1 bag (600g) PnP Butter Chicken Soup ⁣ 1 cup rotisserie chicken, picked ⁣ 2 rolls (400g each) PnP Puff Pastry, defrosted⁣ 1 egg, beaten ⁣ ⁣ ⁣ Serving suggestion:⁣ Yoghurt and fresh coriander⁣ ⁣ ⁣ METHOD⁣ ⁣ 1. Preheat the oven to 180°C and spray a 12-cup muffin tin with cooking spray. ⁣ 2. Place the PnP Butter Chicken Soup in a medium pot over medium-high heat. Simmer until the soup thickens, about 10-15 minutes. ⁣ 3. Stir in the cooked chicken and cook for an additional 5 minutes. Remove from the heat and allow to cool.⁣ 4. On a floured work surface, roll out the puff pastry. Cut out circles that will fit inside the cups, ensuring they slightly overlap the edges.⁣ 5. Additionally, cut out 12 smaller circles to serve as lids. Place the larger pastry circles into each cup.⁣ 6. Fill each cup just below the rim with the cooled filling. ⁣ 7. Moisten the edges of the pastry cups with a bit of water, then place the smaller pastry circles on top, sealing the edges with a fork. Freeze the pies for an easy meal prep option! ⁣ 8. Brush the tops with the remaining egg yolk and pierce a small hole in the centre of each pie to allow the steam to escape. ⁣ 9. Bake for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.⁣ 10. Serve with yoghurt and fresh coriander and ENJOY! ⁣

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