If you were wondering how come there’s a sudden increase in Chicken Pies’ photos in your facebook stream, or instagram it’s because this week’s Bake Along‘s theme is Chicken Pie. This is my first time participating in the challenge and I hope I will be diligent enough to continue.
Most chicken pies have all-too-common leek, mushrooms or just mixed frozen vegetables fillings. Don’t get me wrong as I love all kinds of chicken pies, but these can sometimes be quite bland if not cooked well. I’ve seen a couple of curry chicken fillings as well but I wasn’t in the mood for curry. Then a light bulb appeared on the top of my head and I decided to use one of my favourite chicken dish as filling: Tao You Chicken (Chicken braised in five spice and soy sauce). It kinda reminds me of pastry with char siu fillings with the strong colours and flavours, so why not? Inspiration is a beautiful thing.
I’ve used ready-made puff pastry this time because there was a fresh packet in the freezer which was intended for some apple tart tatin. Having left it to last minute I didn’t want to risk making my own pastry. Pampas is a good brand for puff pastry as they are extremely flaky and light. However, I don’t like the short crust pastry from them…. they are also easier to make at home anyway.
Braised 5 Spice and Soy Sauce Chicken
3 large chicken drumsticks (make a few cuts so they cook faster)
1 carrot, roughly chopped
8 Rehydrated Shitake Mushrooms, cut into bite size
1 packet of Enoki Mushrooms, cut into bite size
1 clove Garlic, minced
1 shallot, finely chopped
Zest of one Orange
3 tablespoons Light soy sauce
3 tablespoons Dark soy sauce
1 generous splash of Shao Xing Wine
2 tablespoons Spicy Soya Bean Paste (non spicy is ok too)
1 thumb size Rock sugar
100ml Water
2 Chili Padi, chopped (if using less spicy chili feel free to add more)
Others:
Ready Made Puff Pastry, thawed
1 Egg for egg wash
Heat oil on a heavy pan. Cook shallot and garlic until aromatic. Add chicken drumsticks and sear all sides. Throw in the carrot and shitake mushrooms. Then add Shao Xing Wine, Light + Dark Soy Sauce, Rock Sugar, Soya Bean Paste and Water. Grated the orange zest in. Cover and braised for at least 45 minutes, stiring once in a while. Add chopped chili halfway.
When the gravy has become thick and sticky and the chicken become tender, add enoki mushrooms and cook for another minute. Taste and add more soy sauce if needed. Switch off the heat and let the mixture cool. Debone the chicken. Now you have your filling ready.
Preheat the oven to 180 degree celsius. Lightly grease the cupcake/muffin tin.
Measure out the diameter and cut rounds off puff pastry accordingly. I had used a small bowl for that. The tops would be slightly smaller. Line the pastry in the mould carefully, followed by the fillings (about 2 tablespoons full). Place the top on the pinch the sides until sealed. I have left mine slightly rustic looking though. Cut shapes out of the leftover pastry to decorate.
Brush egg wash all over the top. It doesn’t have to be all egg yolk, I prefer to mix the white for a less ‘severe’ colour.
And after about 25 minutes…..
Anyway, my roaring tummy was urging me to taste test so here goes.
It tastes better than expected! Chicken was flavorful and juicy. The aroma of the orange zest really comes through with every bite, and the mushrooms and soy sauce combo definitely brings heaps of umami factor. Combined with flaky pastry, that just hit all the right notes! Mmmm. Next time I’ll make the pork version! Thanks Lena from Frozen Wings, Joyce from Kitchen Flavours and Zoe from Bake For Happy Kids for this Bake Along theme. It was fun! Do check out the linky for other fabulous Chicken Pies!
So what other unsual pie fillings have you tried?
I have also posted this in Recipe box # 7 by Bizzy Bakes.
Kelly Siew Cooks 
Looks good! I like your leaf/heart-shape motifs on top of the pie too 🙂
Hahaha thank you!! I got all these leftover pastry so thought I’d use them up too. A bit of extra pastry is always good. Hehe.
I’ve got most of the ingredients, so will try these early next week. Great post – thanks!
Awesome!
Tasty!!! I love the smell of pastry coning from the kitchen!
Yeah the aroma was lovely, especially for a Sunday afternoon.
Hi Kelly,
Your chicken mini pies looks great! And your braised chicken filling sounds delicious, I like it that you use orange zest, must have added the fruity flavour and with the moist, tender and sticky chicken meat, eating just one pie is definitely not enough!
Thank you for baking along with us! Hope to see you often at Bake-Along!
Have a lovely week!
Thanks for dropping by! Yes our tao you bak or chicken recipe calls for orange zest to freshen the dish up. It adds something really special to it. I’ve bookmarked the apple cake recipe and hopefully it will work out ok. 🙂
Hi Kelly,
Nice to have you baking along with us 😀
Your oriental style chicken pies look great! I bet the aromas of the pastry and fillings are even better than it looks 😀
Zoe
Best eaten fresh, I loved the aroma of the buttery pastry and the comforting smell of 5 spice. Thaks for dropping by!
Your chicken pie is so special, 5 spices and soy sauce as the ingredients. Thumbs up for you.
Thank you for dropping by and leaving a comment! 🙂
Your chicken pie doesn’t look only yummy and delicious. Kelly you are very pretty too. Wish to bake more with you in the future.
Aww thanks for the compliments! Yes I’m looking forward to the apple cake too!
Hi, Kelly, thanks for leaving a message in my blog earlier! When I read the title of your posting, I was thinking how creative you are of using a CHinese authentic dish to make pie. It doesn’t matter what kind of fillings, as long as you enjoy eating them! “Char siew” pie also a good idea too!
Yeah!! Char Siew Pies would be pretty much like Siew Baos like those from Seremban. Thanks for dropping by.
Sorry, couldn’t help myself but have to leave another message here. After looking at your profile picture in this blog, I had a very strange feeling that told me that with such a gorgeous face & a friendly smile, you should go for a pageant competition as your smile reminds me of the “Miss Friendship” from the beauty contest(it’s a compliment) & I sincerely mean that. So I scrolled down your previous postings & oui? I saw your photo in a competition! Women’s 6th sense is very strong & again, this proves my 6th sense is right, hahaha! Have a nice evening!
Hahaha you can leave as many comments as you like! The pageant was quite a few years ago now though, I’m now overage for all of them. Thanks for the compliments!
awesome…i will try to make this one of this days look yummy!
Glad you like it! Thanks for dropping by and do let me know how yours turn out!
Hi Kelly saw your pies on fb and have to come in for a closer look! Love the sound of the ingredients that you used to cook these pies!
Thank you do much for dropping by and leaving a comment!
hi kelly, very glad to see that you’re joining our event for the first time, i like the rustic look of your chicken pies before and after baking too! not to mention, i’m also learning a delicious chicken filling here with orange zest and bean paste! thank you!
I had fun doing this and looking forward to joining more bake alongs!
Hi Kelly, I think that its a great idea to use soy sauce chicken. Something different and I am sure its very delicious! Nice getting to know you through the bake along…
Thanks for dropping by! See you in the next bake along! 🙂
Love the motif on top and the filling looks SO appetizing and yummy. Will surely give it a try soon 😀
Have a nice day!
Anuja
Thank you for leaving a comment! Hopefully you’ll get to make them too! 🙂
Great idea! love the chinese twist
You actually make it appear so easy together with your presentation but I in finding this matter to be really something which I feel I would by no means understand. It sort of feels too complicated and extremely broad for me. I’m having a look ahead for your subsequent submit, I will try to get the hold of it!