All eyes on the pies! These mini marvels not only look super cute, but they taste super divine. Out of this world crazy-good.
Creamy Miso Chicken & Mushroom Pot Pies
500g (1.1 lb ) chicken thigh fillets, cut into bite-sized pieces
1 tbsp soy sauce
1 garlic clove, finely grated
¼ tsp ground white pepper
1 tbsp vegetable oil
250g (8.8 oz) swiss brown or button mushrooms, halved
1¼ cup s sour cream
1 tbsp miso paste
2 tbsp corn flour (cornstarch) mixed with 1 tbsp water
½ cup finely sliced spring onion (scallions)
1 sheet frozen puff pastry, thawed
2 egg yolks, lightly whisked
sesame seeds (black or white) for sprinkling
- Preheat oven to 180 ° C/360 ° F.
- In a large bowl, combine the chicken, soy sauce, garlic and pepper.
- Heat the vegetable oil in a large wok or frying pan over high heat. Add the chicken and marinade and allow to sear for 2-3 minutes or until golden on the first side. Then flip and stir-fry for another 2 minutes or until evenly coloured .
- Add in the mushrooms and stir-fry for another couple of minutes. Then stir through the sour cream and miso paste. Turn the heat to low and simmer gently for about 5 minutes.
- Stir through the cornflour mixture and simmer for another half a minute or until thickened. Then stir through the spring onions. Remove from heat and divide the mixture among 1 cup capacity ramekins (or use one large 4 cup capacity baking dish).
- Cut the pastry sheet into 4 squares large enough to cover the tops of your ramekins.
- Working quickly (because the filling is hot), drape the pastry over the top of the filling. Brush the tops with the egg yolks and sprinkle with sesame seeds.
- Place the pies onto a baking tray and bake in the oven for 20 minutes or until the pastry tops are golden. Serve warm.
