Five-spice chicken and mushroom pies
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Makes 12 mini pies
These mini pies are an Asian take on the classic chicken and mushrooms pies. Perfect for impressing friends at a party.
For this recipe you will need a muffin tray and two pastry cutters (5cm/2in and 10cm/4in).
Ingredients
- chicken breasts: 300g/10½ oz chicken breasts
- rapeseed oil: 1 tbsp rapeseed oil
- onion: ½ onion, diced
- peas: 50g/1¾oz frozen peas
- shiitake mushrooms: 6 fresh shiitake mushrooms, diced
- rice wine: 1 tbsp Shaoxing rice wine
- five-spice powder: ½ tsp Chinese five-spice powder
- chicken stock: 150ml/5fl oz chicken stock
- double cream: 150ml/5fl oz double cream
- tarragon: 1 tbsp chopped fresh tarragon leaves
- soy sauce: 1 tbsp light soy sauce
- black pepper: sea salt and ground black pepper
- puff pastry: 3 sheets puff pastry
- egg: 1 free-range egg
Method
Preheat the oven to 180C/160C Fan/Gas 4.
Poach the chicken in a large lidded pan with water. Cover with the lid and bring to the boil, reduce the heat and simmer for 20 minutes or until the chicken is cooked through. Remove the chicken from the pan and leave to cool. Once cool, shred the chicken.
Heat a wok over a high heat. Add the rapeseed oil and stir fry the onions until slightly translucent, then add the peas, mushrooms and rice wine. Stir fry for a minute. Add the shredded chicken and Chinese five spice and cook for 30 seconds. Add the stock and stir well. Pour in the double cream and tarragon. Season with soy sauce, salt and black pepper. Set aside.
Roll out the pastry to about 3mm/â…›in thick. Using pastry cutters, cut out enough pastry to line the bases of the muffin tray and create the pie tops.
Line the tray with the pastry then spoon the filling on top. Beat an egg, top the pies with pastry and glaze with the egg.
Bake for 25 minutes until the pastry is risen and golden-brown. Serve warm.
