- 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
- 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 8×15 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.