Easter Pot Pie | Australia
Mini Easter Pot Pies! Easter cooking is just around the corner. And we’re here to help. Get ready for Easter with this new recipe at the link below. Using our umami rich Soy Sauce and Oyster Sauce,...
Keywords
- Lee Kum Kee
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Cooking tools:
- Toothpick
- Muffin tin
- Wok
- Saucepan
- Oven
- Stove
- Whisk
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 10 sheets (1.6kg) Puff pastry
- 50g Oil
- 30g Golden Shallots, diced
- 250g Frozen diced peas, corn & carrot (bring to room temperature)
- 20g Ginger, grated
- 2 tsp Lee Kum Kee Minced Garlic
- ½ BBQ Chicken, cooked, skin on, diced
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp Honey
- 80g Butter
- 3 tbsp Cornstarch
- 500ml Chicken Stock
- 1 egg
- 1 tsp Lee Kum Kee Premium Soy Sauce
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