Chinatown Chicken Pies with Sticky Rice Sushi

This recipe is adopted and modified from the cookbook "a passion for pastry" written by Britain's top chefs and food writers that I borrow from the library.  This is Jill Dupleix's recipe and I have never thought of putting chinese mushroom into pies and I like the name of it.  I've changed some of the ingredients to suit my liking and I serve it with sticky rice of my own creation.  When I was living in Hong Kong, my favourite winter breakfast is sticky rice filled with yu tyau (油條) and a glass of warm soy milk.  Yu Tyau is a deep fried pastry that is eaten with rice congee at breakfast.  I  mixed the rice with chinese mushroom and dried shrimp, filled and topped with yu tyau and Japanese fish eggs as my Chinese version of sushi.  I really like this asian twisted kind of dish! 

As I don't live near Chinatown, I often go there on school holiday to stock up some Asian groceries and take the kids to enjoy some authentic asian food.  We always come home with bags and bags of goodies that will last us till the next trip.      

Chinatown Chicken Pies with Sticky Rice Sushi
(make 8-9)

Ingredients:

1 chicken fillet
1-2 dried shiltake mushroom, soaked with water till soft
2 shallots, finely chopped
1 carrot, peeled and diced
1/4 cup baby peas
4-5 puff pastry
1/2 teaspoon ginger, finely chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon Chinese cooking wine
1/2 cup water
1 teaspoon corn flour mixed with 1 tablespoon water
1/2 teaspoon sugar
salt and pepper
coriander leaves
egg, beaten
Method:

1. Cook the chicken with the vegetables, add in the sauces and water.  Then season it with salt, sugar and pepper.  Thicken it with the corn flour mixture and finally add in the cooking wine.  Leave cool a little.
2. Cut the pastry into 4 equal sized squares.  Place 1 tablespoon of filling onto the pastry.  Brush the sides with egg then place another pastry over the top.  Use a cup as a guide to fold up the pastry.  Brush the top with egg and place a piece of coriander leave on top.  Brush the leave with more eggs.  Repeat the process until all the fillings is gone.
3. Bake at a preheat hot oven for 20 minutes or until the pastry is puffed.  Turn down to moderate and bake for further 10 minutes or until pastry is golden brown.