Teriyaki Chicken and Mushroom Pie
¼ C plain flour
1 kg chicken, chopped
Oil
150g mushrooms, sliced
2 garlic cloves
¼ C teriyaki marinade
¼ C chicken stock
1 T sweet chilli sauce
5 shallots, sliced
2-3 sheets puff pastry
1 egg, lightly beaten
2 t sesame seeds
1 kg chicken, chopped
Oil
150g mushrooms, sliced
2 garlic cloves
¼ C teriyaki marinade
¼ C chicken stock
1 T sweet chilli sauce
5 shallots, sliced
2-3 sheets puff pastry
1 egg, lightly beaten
2 t sesame seeds
Preheat oven 200°C. Toss flour and chicken. Heat oil, brown chicken in batches, remove. Add a little more oil, cook mushroom, garlic 2 mins. Return chicken and juices. Combine marinade, stock, sweet chilli and add to pot. Cook 2 mins until well coated. Stir in shallots. Pour into pie dish, set aside 10 mins to cool. Cover with pastry and cut holes for steam. Brush with egg and sprinkle sesame seeds. Bake 30-35 mins until golden.