Makes 4
Preheat the oven to 180 degree celcius and grease 4 individual pie dishes.
Place butter in a saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add mushrooms and ginger, and cook for a further minute. Stir in flour, then gradually add stock. Reduce heat to low and cook, stirring, for 1-2 minutes until sauce has thickened. Stir in frozen peas, chicken, ham and coriander. Season with salt, pepper and a pinch five spice powder. Stir in cream, then remove from heat and cool while you prepare square.
Cut each pastry sheet into 4 squares. Line each pie dish with 1 squares, pressing well to the sides. Divide filling among pie cases. Brush edges of pastry with a little water, then top with remaining pastry. Trim edges and crimps with your fingers to seal. You can use pastry trimming to decorate the pies if desired. Brush top of the pies with beaten egg, then springkle with sesame seeds. Place pie dishes on trays in the oven and bake for 20 minutes or until pastry is golden and puffed. Serve pies a mixed leaf salad.
25 gram unsalted butter
1 small leek (white part only), finely chopped
8 fresh shiitake mushrooms, sliced
2 tsp grated ginger
1 tbs plain flour
300ml chicken stock
1/2 cup (60g) frozen peas
2 cup (300g) chopped cooked chicken
80g thickly sliced ham, chopped
1 tbs chopped coriander
Pinch of.five spice powder
150ml thickened cream
2 frozen puff pastry sheet, thawed
1 egg, beaten
1 tbs sesame seeds
Mixed leaf salad, to serve
Recipe by Valli Little
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