Ready in 1¼ hours + cool­ing Makes 8

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

2 Tbsp neu­tral oil

2 onions, finely chopped

2 cloves gar­lic, crushed

2 tsp finely grated fresh ginger

400g can chopped to­ma­toes

Zest of 1 lime or le­mon, finely grated

2 Tbsp fish sauce

2 Tbsp sriracha sauce or sweet chilli sauce

1 Tbsp soft brown sugar

2 Tbsp corn­flour mixed with 2 Tbsp le­mon juice

Ground black pep­per, to taste

Flesh of 1 whole cooked chicken or about 400g cooked chicken, shred­ded

½ cup chopped co­rian­der or flat-leaf pars­ley leaves

4 sheets flaky puff pas­try 1 egg, beaten

1 Tbsp black sesame seeds

Heat oil and fry onion, gar­lic and ginger un­til soft but not brown (8 min­utes). Add to­ma­toes, lime or le­mon zest, fish sauce, sriracha or sweet chilli sauce, and sugar, bring to a sim­mer and sim­mer for 5 min­utes. Stir in corn­flour mix­ture to lightly thicken. Sea­son with pep­per. Re­move from heat and al­low to cool fully. The sauce can be pre­pared in ad­vance to this stage and chilled for 2-3 days. When ready to cook, mix chicken and co­rian­der or pars­ley into cooled sauce. Pre­heat oven to 180C fan­bake. Cut bak­ing pa­per to fit 2 oven trays. Pre­heat trays and place pa­per on bench. Halve each pas­try sheet. Di­vide chicken mix­ture be­tween the eight pieces (about ½ cup on each), plac­ing to­wards one end with a clear rim around the edge. Brush around fill­ing with egg then fold over long end of pas­try to en­close fill­ing, press­ing out the air. Trim pas­try to a 1cm bor­der to cre­ate round pies, and press firmly around the edges to seal. Dec­o­rate with pas­try trim­mings and slash the top in a few places to al­low steam to es­cape. Brush with egg and scat­ter over sesame seeds. Slide pies on the bak­ing pa­per on to the pre­heated trays and bake un­til golden (25 min­utes). Serve warm or at room tem­per­a­ture.

Annabel says: Chicken is much eas­ier to strip off the car­cass while it’s still warm. I some­times roast an ex­tra chicken and then shred it (re­mov­ing bones, skin and any fat) and pop the flesh into con­tain­ers for the freezer so that I can whip up pies and pasta sauces with­out hav­ing to start from scratch. Al­ter­na­tively you can al­ways buy a roast chicken.


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