Chinese Chicken Pies

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READY IN: 45mins
YIELD: 4 pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180C and grease 4 individual pie dishes.
  • Place the butter in a saucepan over medium heat. Add the leek and cook, stirring, for 5 minutes or until softened.
  • Add the mushrooms and ginger and cook for a further minute.
  • Stir in the flour, then gradually add the stock. Reduce the heat to low and cook, stirring, for 1-2 minutes until the sauce has thickened.
  • Stir in the frozen peas, cooked chicken, ham and coriander.
  • Season with salt, pepper and five spice powder.
  • Stir in the cream, then remove from the heat and allow to cool while you prepare the pastry.
  • Cut each pastry sheet into 4 squares.
  • Line each pie tin with one square, pressing well to the sides.
  • Divide the filling among the pie cases.
  • Brush the tops of the pies with beaten egg, then sprinkle with sesame seeds.
  • Place pie dishes on a tray in the oven and bake for 20 minutes or until the pastry is golden and puffed.
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