|Hot puff pastry pies with chicken, peas and mushrooms|
Bakeries in Saigon are busting with people queuing on their Hondas every day and night for hot savoury cakes! Who can resist!
Ingredients – Makes 6
1 pack ready made puff pastry
100g chicken breast
3 cloves garlic
2 brown chestnut mushrooms
50g garden peas 1 tsp pork seasoning
1 tsp sugar
1⁄2 tsp black pepper
2 tbs butter
1 tbs tapioca starch
5 tbs water
1 egg yolk
Finely dice the garlic. Cut the mushrooms into small chunks. Slice the chicken breast into small 1cm cubes or quickly pulse in a blender. Drizzle cooking oil into a hot pan, add the butter, garlic, chicken, mushrooms, peas and season with sugar, pepper and pork seasoning. Fry until golden.
In a separate bowl, mix the tapioca starch and water together then pour the mixture into the pan with the rest of the ingredients. This thickens and combines everything together. Cook for a further minute and leave to rest.
Preheat the oven to 180oC. When the mixture has cooled down. Roll out a sheet of puff pastry. Use a 6cm round cutter or a thin lip cup and cut out 12 circles from the pastry. Fill each sheet with a generous table spoonful of filling and close it up by placing another sheet on top. Place them on a greased baking tray. Use a fork to press around the edges and brush the pastry with the egg yolk which will give them a nice golden colour. Bake for 35 minutes or until golden and serve immediately.