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This healthy, fast and easy to make vegetable and meat pie pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
3 cups skinless and boneless chicken, diced
2 cups canned baby corn cobs, drained and halved
2 cups Oriental sauce (plum sauce, sherry, soy sauce and rice wine)
1 cup half and half cream
1 tbsp. cornstarch
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). Half pastry and line a pie dish. Reserve the remaining pastry for the lid. Set aside.
Combine chicken and baby corn cobs. In a bowl, combine plum sauce, sherry, soy sauce, rice wine, cream and cornstarch.
Add sherry sauce to the chicken mixture and mix well. Spoon into the pie.
Moisten edges of pie shell with half the beaten egg. Put on pastry lid and crimp edges to seal.
Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
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