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Five-spice chicken and mushroom pies
Fruit and vegetables
½
onion
, diced
6 fresh
shiitake mushrooms
, diced
1 tbsp chopped fresh
tarragon
leaves
Tins, packets and jars
150ml/5fl oz
chicken stock
Cooking ingredients
1 tbsp
rapeseed oil
1 tbsp Shaoxing
rice wine
½ tsp Chinese
five-spice powder
1 tbsp light
soy sauce
sea salt and ground
black pepper
Dairy, eggs and chilled
150ml/5fl oz
double cream
3 sheets
puff pastry
1 free-range
egg
Meat, fish and poultry
300g/10½ oz
chicken breasts
Other
50g/1¾oz frozen
peas
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