Dough…

I can’t remember when I first started making shortcrust pastry but it was a long time ago, probably back in those days when I was still single. I remember it was similar to the roti bayee (Indian bread) that my mum used to make to go with her curry but she would manhandle the dough and slam it violently on the kitchen table while I was reminded time and time again not to handle it too much when making my shortcrust pastry. Other than that, my mum did not bake her roti bayee – she would dry fry it in a frying pan.

I also remember that I did not use my shortcrust pastry for making pies all that frequently – most of the time, I would used it as a base for my pizzas. My little cousins living a few doors away down the road loved them so much but then again, we did not have pizzas in Sibu at the time, so deprived, not even that franchise pizza place.

The last time I made some shortcrust pastry was probably way back in 2009 when I made some lovely pies for Christmas, a big one…

…and a few small ones…

…for my mum.

Well, sometime ago, I blogged about the made-in-Australia filo pastry that my girl bought from the supermarket in town and she used it to make some very nice spanarkopita – a savoury Greek spinach pie…

…and she used the leftover to make these…

…her variation of the quiche and yes, it was very nice too!

When she bought the filo pastry, she also bought a box of shortcrust pastry from that same Australian company and it had been sitting in the freezer all this while. Finally, she took it out that day to make a chicken pie…

I guess you can tell from the look of it that the pastry was not very nice…

What do you expect when there is no butter in the ingredients used in the making, just margarine? Besides, the pie crust was too thin – I like mine a bit thicker, crusty and crumbly with the delightful fragrance and taste of butter to enjoy with the filling.

Talking about the filling, what my girl had in her pie…

…was really good, much nicer than any of mine before but next time, perhaps, I would suggest adding some carrot and edamame beans (we never use peas these days – they are as hard as stones no matter how long we boil) for a little bit of colour…and I shall help her with the pastry for the pie crust, no need to go out and spend a fortune on these imported less-than-satisfactory ones.

TA KIONG EMPORIUM (2.2933,111.82713,783) is located at No. 42-46, Jalan Tuanku Osman.

Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

7 thoughts on “Dough…”

  1. Those pies looks lovely and so are the plates, free gifts from Nescafe. Has been a long time since my last trip to Aloha. Love those pies from Aloha or John’s pie.

    1. Yes, Aloha’s & John’s make nice pies. Here, we only have nice chicken pies from Aroma Bakery. Had some very nice (expensive) ones, beef, at another place but the last time I bought, they were so disappointing, never went back again. All those from our local bakeries are not to our liking but we do love the frozen made-in-West Malaysia Australian company ones – very nice, should be available at Ta Kiong in Kuching too…

      Pies…

  2. I never do pastries before, I went looking for the dough at AEON quite some time ago and couldn’t find any. Then I ended up ordering 5 chicken pies for this Wednesday… 4.80 per piece, yet to try … hope they are good!

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at sibutuapui@yahoo.com

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