Ingredients

• 300g/10½ oz chicken breasts
• 1 tbsp rapeseed oil
• ½ onion
• diced
• 50g/1¾oz frozen peas
• 6 fresh shiitake mushrooms
• diced
• 1 tbsp Shaoxing rice wine
• ½ tsp Chinese five-spice powder
• 150ml/5fl oz chicken stock
• 150ml/5fl oz double cream
• 1 tbsp chopped fresh tarragon leaves
• 1 tbsp light soy sauce
• sea salt and ground black pepper
• 3 sheets puff pastry
• 1 free-range egg

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Poach the chicken in a large lidded pan with water. Cover with the lid and bring to the boil
• reduce the heat and simmer for 20 minutes or until the chicken is cooked through. Remove the chicken from the pan and leave to cool. Once cool
• shred the chicken.
• Heat a wok over a high heat. Add the rapeseed oil and stir fry the onions until slightly translucent
• then add the peas
• mushrooms and rice wine. Stir fry for a minute. Add the shredded chicken and Chinese five spice and cook for 30 seconds. Add the stock and stir well. Pour in the double cream and tarragon. Season with soy sauce
• salt and black pepper. Set aside.
• Roll out the pastry to about 3mm/â…›in thick. Using pastry cutters
• cut out enough pastry to line the bases of the muffin tray and create the pie tops.
• Line the tray with the pastry then spoon the filling on top. Beat an egg
• top the pies with pastry and glaze with the egg.
• Bake for 25 minutes until the pastry is risen and golden-brown. Serve warm.