This is a typically British meat pie, but with Asian flavours. Comfort food at its best. Tip: if you have any leftover filling, this also works wonderfully on top of warm steamed jasmine rice.
Cook Time: 20 mins
Prep Time: 45 mins
500 grams chicken thigh fillet
500 millilitres chicken stock
2 shallots, finely chopped
2 cloves of garlic, finely chopped
3 centimetres ginger, finely chopped
80 grams butter
40 grams flour
3 tablespoons light soy sauce
2 tablespoons Shaoxing rice wine
1 teaspoon sesame oil
3 bell peppers, cut into thin strips
2 spring onions
1 Creapan Puff Pastry Roll
salt and white pepper
1 egg, beaten
cast-iron skillet or oven dish
Bring the chicken thigh fillet to the boil with the chicken stock. Turn the heat to low, put the lid on the pan and poach the chicken for 20 minutes. Turn off the heat and let the chicken cool in the stock for 10 minutes.
Remove the chicken from the stock, let it cool until you can touch it with your hands, then tear the meat into pieces. Keep the chicken and stock separately.
Preheat the oven to 200 °C.
Melt the butter in a heavy-based frying pan. Fry the shallots in about 2 minutes until translucent, add the garlic and ginger and fry for 30 to 60 seconds.
Add the flour and fry for 2 minutes until it’s cooked through. Add the chicken stock bit by bit and keep stirring well with a whisk, until a thick sauce forms. Turn off the heat, season the sauce with the soy sauce, Shaoxing rice wine, sesame oil, salt and white pepper.
Add the bell peppers, the spring onions and the plucked chicken to the pan and mix.
Put the sauce in a baking dish and cover with the puff pastry, cut a small piece out of the top to let the steam out.
Brush the dough with the egg and bake for 20-25 minutes until golden brown.