Easter Pot Pie
What You Will Need
Ingredients
- 10 sheets (1.6kg) Puff pastry
- 50g Oil
- 30g Golden Shallots, diced
- 250g Frozen diced peas, corn & carrot (bring to room temperature)
- 20g Ginger, grated
- 2 tsp Lee Kum Kee Minced Garlic
- ½ BBQ Chicken, cooked, skin on, diced
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp Honey
- 80g Butter
- 3 tbsp Cornstarch
- 500ml Chicken Stock
- Egg Wash
- 1 egg
- 1 tsp Lee Kum Kee Premium Soy Sauce
- Bunny faces
- Room temperature frozen peas - remove casing and the pea will naturally break in half, these are the bunny eyes.
- Carrots chopped into tiny triangles; these are your bunny noses.
- Eschalots (the green parts) – chopped into whiskers and bunny mouth shapes.
Made with
Lee Kum Kee products
How to make it
-
Preheat the oven to 185°C. Cut rounds of pastry to fit a 12-round muffin tin. Press pastry gently into each hole. Use whatever size muffin tray you like; larger ones will mean less pies, but more filling in each pie. Smaller ones, more pies and less filling. Blind bake the pastry shells for around 15 - 20 minutes or until golden, turning halfway for an even colour. Remove from oven and set aside to cool.
-
Add oil to a hot pan or wok, stir fry vegetables, ginger and Lee Kum Kee Minced Garlic till fragrant and the vegetables half cooked. Fold through chicken, allowing to heat through, then Lee Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Pure Sesame Oil and honey. Set aside.
-
In a separate large saucepan on a medium heat, melt butter then add cornstarch and stir for around 2 minutes to make sure the flour cooks, then slowly add chicken stock, whisking thoroughly till the liquid is thickened. Add the stir fry ingredients into thickened stock and mix through. Set aside to cool. This is the pie filling.
-
From the remaining pastry sheets, cut rounds for the top of each pie, set aside. Meanwhile, whisk the egg wash ingredients together in a small bowl, set aside. Fill each of the previously cooked pastry shells with cooled pie filling. Egg wash each side of the pie top pastry (so it sticks to the bottom of the pie case), gently press the edges together, then bake for around 10 minutes or until golden, turning halfway for an even colour.
-
Immediately, cut bunny ears from the pastry sheet leftovers, lay them on baking paper, and brush with egg wash. Fold over half of the ears to make cute little folded ears, brush that side of the pastry with egg wash and cook for around 10 min or until golden, turning halfway for an even colour.
-
Once the pies and ears are all out of the oven, allow them to cool enough to handle, then start building the faces and add the ears using toothpicks! Get everyone to build their own bunny. It’s fun and means you don’t have to do all of the fiddly work ;)