Chicken breast or leftover chicken is stuffed into these yummy Asian pies. They make great fare for outdoor picnics or lunch on the patio. Serve them with plum sauce or sweet-and-sour sauce for dipping and a tossed green salad or crudites.
2 frozen deep-dish pie shells
125 ml (1/2 cup) fully cooked and sliced chicken breast or leftover chicken, thinly sliced into 5-mm (1/4-inch) wide strips
30 ml (2 tbsp) thinly sliced green onion
10 ml (2 tsp) soy sauce
15 ml (1 tbsp) teriyaki sauce
2 ml (1/2 tsp) honey
2 ml (1/2 tsp) sesame oil
2 ml (1/2 tsp) minced garlic
2 ml (1/2 tsp) finely grated ginger
30 ml (2 tbsp) grated carrot
15 ml (3 tsp) toasted sesame seeds, divided
1 egg, beaten
Heat oven to 200 C (400 F).
Remove pie shells from freezer and let thaw at room temperature for 10 to 15 minutes.
Mix together chicken, green onion, soy sauce, teriyaki sauce, honey, sesame oil, garlic, ginger, carrot and 5 ml (1 tsp) of the sesame seeds and set aside.
Remove pie shells from foil and gently flatten on a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water. Cut four 7.5-cm (3-inch) squares from each pie shell.
Divide chicken mixture evenly among 4 squares, mounding in the centre and leaving a 5-mm (1/4-inch) pastry edge.
Brush edges of pastry around filling with beaten egg. Top with remaining 4 squares of pastry. Gently press edges together and crimp with a fork. Brush tops with beaten egg and sprinkle with remaining sesame seeds.
Bake for 12 to 15 minutes or until pastry is golden. Let pies rest for 10 minutes before serving.
Makes 4 servings.