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Chinese chicken pies
Chinese chicken pies
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Elevate classic chicken pies with a touch of Asian spice for a unique and flavorful twist.
Ingredients:
  • 25g unsalted butter
  • 1 small leek (white part only), finely chopped
  • 8 fresh shiitake mushrooms, sliced
  • 2 tsp grated ginger
  • 20.00 ml plain flour
  • 300ml chicken style liquid stock
  • 60g pea
  • 300g cooked chicken
  • 80g thickly sliced ham, chopped
  • 20.00 ml chopped coriander
  • Pinch of five spice powder
  • 150ml thickened cream
  • 2 frozen puff pastry sheets, thawed
  • 1 egg, beaten
  • 12.00 gm sesame seeds
  • Mixed leaf salad, to serve
Instructions:
  • Preheat your oven to 180°C and generously grease 4 individual pie dishes.
  • In a saucepan over medium heat, melt the butter and sauté the leek until softened, about 5 minutes. Add mushrooms and ginger, cook for 1 minute. Stir in flour, then gradually whisk in the stock. Simmer on low heat until the sauce thickens, 1-2 minutes. Add frozen peas, cooked chicken, ham, and coriander. Season with salt, pepper, and a pinch of five spice powder. Finish with cream, remove from heat, and let cool while you work on the pastry.
  • Cut each pastry sheet into 4 squares. Line each pie tin with a square, press to shape. Spoon the filling into the pie cases. Moisten edges with water, cover with the remaining pastry. Seal by crimping edges with your fingers. Use extra dough to garnish if desired. Brush tops with beaten egg, sprinkle sesame seeds. Bake on a tray for 20 minutes until golden and puffed. Serve with mixed leaf salad.

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