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Chinese Chicken Pies

Makes 4

Ingredients

25g Unsalted Butter
1 Leek, finely chopped and washed
8 Shitake Mushrooms, sliced
2 tsp Ginger, grated
1.5 tbsp Plain Flour
300ml Chicken Stock
75g Frozen Peas
2 Skinless Chicken Breasts, cooked
2 Thick Slices of Ham, chopped
1 tbsp Fresh Coriander, chopped
0.5 tbsp Chinese Five-Spice Powder
142ml Carton of Double Cream
2 Frozen Puff Pastry Sheets, thawed
1 Egg, beaten
1 tbsp Sesame Seeds

Method

Preheat the oven to 200C/180C/Gas Mark 6 and grease 4 x 350ml pie dishes. Melt the butter in a pan over a medium heat, add the leek and cook for 5 minutes. Add the mushrooms and ginger and cook for 1 minute. Stir in the flour, cook for 30 seconds, then slowly add the stock. Reduce the heat and cook, stirring, for 3-4 minutes until thickened. Stir in the peas, chicken, ham and coriander. Season then stir in the five-spice and cream. Cool slightly

Roll out each pastry sheet until thinner, quarter and use half to line each dish. Divide the filling between them, brush the edges with water and top with the remaining pastry. Trim and crimp together to seal. Use any trimmings to decorate the pies. Brush with the egg and sprinkle with sesame seeds.

Put the pies on a baking tray in the oven for 15 minutes or until the pastry is golden and the filling is bubbling hot. Serve with a mixed leaf salad.

Source: Delicious Magazine