Ingredients

• 6 fresh or dried shiitake mushrooms
• ½ roasted or poached chicken
• 4 shallots
• or 1 small onion
• 2 tbsp vegetable oil
• 1 tbsp plain flour
• 110ml/4fl oz chicken stock
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoi sin or plum sauce
• 2 tbsp coriander leaves
• 500g/1lb 2oz packet frozen puff pastry
• 1 egg
• yolk only
• beaten with
• 1 tbsp milk
• 110g/4oz mange tout
• julienned

Directions

• Soak the dried mushrooms in hot water for 30 minutes.
• Heat the oven to 200C/400F/Gas 6.
• Shred the meat from the chicken and finely chop.
• Finely slice the shallots or onion. Drain the dried mushrooms
• trim off the stalks and finely slice. Trim and finely slice the fresh mushrooms if using.
• Heat the oil
• and cook the shallots gently until soft. Sprinkle with the flour
• and cook
• stirring constantly
• for 2 minutes
• then gradually add the chicken stock
• stirring.
• Add the mushrooms and soy sauce
• oyster and hoi sin sauces and simmer for 5 minutes. Remove from the heat
• stir in the chicken and coriander leaves
• and leave to cool.
• Thaw the pastry
• roll out
• and cut into 8x15 cm squares. Plop 1 hearty tbsp of the mixture on four of the squares
• top with the remaining squares
• and press down around the filling. Place a large glass or small Chinese bowl over the top
• and trim into a circle.
• Brush with egg yolk
• cut a small slash in the top
• and bake for 20 minutes or until golden.
• Serve with julienned mange tout on the side.