Pie Tee, otherwise known as Top Hats is a familiar snack made with crispy thin fried shells filled with Stir-Fry Savory Turnip or the all-vegetable version, Stir-Fried Yam Bean. Effortless to eat but not so easy to make are these shells. These pastry shells are made using a special mold called a pie tee. Frying these shells is really time consuming so it requires ample of patience and time to do this. But the effort is DEFINITELY worth it as these are such good eats. These pastry shells can be made ahead of time and kept in air-tight containers until needed. Hence they are great for a brunch or tea party. Just sit back and relax, watching your guests enjoying themselves filling their own top hats shells and eating them right away. Certainly a crowd-pleaser!

Pie Tee Shells

Pie Tee (Top Hats)

Pie Tee Shells

Recipe by Huang Kitchen, Angie Liew

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Pie Tee, otherwise known as Top Hats is a familiar snack made with crispy thin fried shells filled with stir-fry savory turnip. Effortless to eat but not so easy to make are the pie tee shells. These pastry shells are made using a special mold called a pie tee. Frying these shells is really time consuming so it requires ample of patience and time to do this. But the effort is DEFINITELY worth it as these are such good eats. These pastry shells can be made ahead of time and kept in air-tight containers until needed. Hence they are great for a brunch or tea party. Just sit back and relax, watching your guests enjoying themselves filling their own pie tee shells and eating them right away. Certainly a crowd-pleaser!

Prep Time1

Cook Time3

Total Time4

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Servings: shells

Ingredients

Instructions

Prepare all the ingredients needed to make the pie tee shells.
Line a plate with paper towels.
In a mixing bowl, add in the sifted all-purpose flour and rice flour.
Then add in the salt.
Followed by the eggs.
Add water gradually.
Combined everything together and mix until smooth.
Strain the batter.
Transfer it into a big bowl and set aside.
Heat up enough oil in wok or pan deep enough to cover the pie tee mold.
Then using medium heat, dip the mold into the heated oil until it's just hot ( but not too hot ).
Shake off excess oil and dip the mold into the batter until it's coated up to about 95% level (almost to the edge) making sure it's well coated on the sides and bottom.
Lift the pie tee mold up and let the excess batter drip off before dipping it into the hot oil.
To separate the batter from the mold, jiggle the mold lightly and use a wooden chopstick to separate shell from the mold.
Once it's off the mold, deep fry in the oil until it turns light golden brown in colour.
Transfer it onto the plate lined with paper towels to soak up excess oil from the pie tee shells.
Repeat the same with the rest of the batter. Then quickly store in an airtight container until needed. And we're done!
To serve, fill the pie tee shells with savory turnip filling and then top with cooked prawn, shallot crisps, coriander leaves and chilli sauce.
For the savory turnip filling, visit this link: Stir Fry Savory Turnip Fillings