Oriental Chicken Pie

Savory chicken and mushroom pies with hoi sin and oyster sauce, wrapped in puff pastry and baked until golden brown.

Chicken Pie Puff Pastry Asian Fusion Shiitake

Estimated Nutrition

Calories

1562.3

kcal / serving

3124.6 kcal total

Carbs

110.1g

per serving

220.2 g total

Fat

98.2g

per serving

196.4 g total

Protein

59.4g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

500

Puff Pastry

frozen packet, thawed

CondimentsSauces

Soy Sauce

Oyster Sauce

Hoi Sin Sauce

or plum sauce

Dairy

piece

Egg

yolk only, beaten

Milk

GrainsCereals

Plain Flour

Liquids

110

Chicken Stock

Meat

0.5

piece

Chicken

roasted or poached, meat shredded and finely chopped

NutsSeeds

tbsp

Coriander Leaves

OilsFats

Vegetable Oil

Vegetables

piece

Shiitake Mushrooms

fresh or dried

piece

Shallots

finely sliced

piece

Onion

small, finely sliced alternative to shallots

110

Mange Tout

julienned

Method

Soak dried mushrooms in hot water for 30 minutes.

Preheat the oven to 200°C.

Shred and finely chop the chicken meat.

Slice shallots and mushrooms finely.

Sauté shallots in oil until soft, stir in flour, and slowly add stock.

Add mushrooms and sauces, simmer for 5 minutes, then mix in chicken and coriander.

Roll out pastry, cut into squares, fill, and trim into circles.

Brush with egg wash and bake for 20 minutes until golden.

Serve with the julienned mange tout.