Chicken Quick Asian

Chinese chicken pies

Name: Chinese chicken pies
Yield: 8
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 6 (about 15g) dried shiitake mushrooms; 1/2 cooked chicken; 2 tablespoons vegetable oil; 4 spring onions, thinly sliced; 1 tablespoon plain flour; 1/2 cup (125ml) chicken stock or water; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin or plum sauce; 2 tablespoons chopped coriander leaves; 4 sheets frozen puff pastry, thawed; 1 egg yolk, beaten with 1 tablespoon milk; Baby Asian leaf salad, to serve

Rate now

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

The Chinatown equivalent of the Aussie meat pie with chicken and mushrooms in a delicious soy-based gravy.

6 (about 15g) dried shiitake mushrooms
1/2 cooked chicken
2 tablespoons vegetable oil
4 spring onions, thinly sliced
1 tablespoon plain flour
1/2 cup (125ml) chicken stock or water
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin or plum sauce
2 tablespoons chopped coriander leaves
4 sheets frozen puff pastry, thawed
1 egg yolk, beaten with 1 tablespoon milk
Baby Asian leaf salad, to serve

Method

1.

Soak the mushrooms in hot water for 30 minutes. Preheat the oven to 200°C.
2.

Shred the chicken meat and finely chop (you will need about 260g). Drain the shiitake mushrooms, trim off the stalks and thinly slice.
3.

Heat the oil in a large frypan over medium-low heat. Gently cook the spring onions until soft. Sprinkle with flour and cook, stirring, for 1 minute, then gradually stir in the chicken stock. Add the shiitake mushrooms and sauces and simmer for 2 minutes or until the mixture thickens. Stir in the chicken and coriander, then set aside to cool.
4.

Cut each puff pastry sheet into 4 equal squares. Divide the chicken mixture among 8 of the pastry squares and brush the edges with the egg wash. Top with the remaining pastry squares and press down around the filling to seal. Place a Chinese bowl or 10cm round pastry cutter over the top of each pie and trim around it. Brush the pies with the remaining egg wash, cut 2 small slashes in the tops, then place on a baking tray lined with baking paper. Place in the oven for 15 minutes or until the pastry is golden and the filling is heated through.
5.

Serve with a baby Asian leaf salad.