These pies are a little fiddly but well worth the effort. They will disappear quickly so you may want to make a double batch.
2 tsp finely grated ginger
1 tsp finely chopped red chilli
1 tablespoon hoisin sauce
1 tablespoon low-salt soy sauce
1/4 cup chicken stock
1/2 cup water
1 chicken breast fillet
2 tbsp coriander
1 egg yolk
3 sheets ready-made shortcrust pastry
Preheat oven to 180 degrees.
Place ginger, chilli, sauces, sugar, stock and water in a small pan over medium-low heat and bring to a simmer.
Add chicken and poach for 8 minutes each side or until cooked through.
Remove chicken and shred.
Combine cornflour and cold water and add to the poaching liquid.
Bring to the boil and stir until mixture thickens.
Remove from heat and add chicken and coriander to the pan and set aside to cool.
Whisk together egg yolk and water.
Use a 6-7cm cutter to cut 24 rounds in the pastry.
Grease 12 x 1 and 1/2 tbsp capacity patty tins.
Place 12 pastry rounds into the tins and fill with chicken mixture.
Cover with remaining pastry rounds and press edges together to seal.
Brush the tops with egg yolk mixture and bake for 15 minutes or until golden.
Recipe from Donna Hay magazine