Mini Chicken Pie

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  1. Filling: Heat oil in pan, sauté garlic till aromatic then add in chicken and mix vegetable. Fry a while before adding in seasoning. Lastly, thicken filling with cornstarch slurry. Set aside to cool.
  2. Thaw and cut pastry with a pastry cutter into round rings. Press into 2.5” aluminium puff casing and bake in pre-heated oven at 180?C for 10-15 minutes or till slightly golden.
  3. Take out and let it cool before spooning in filling. Top with another slice of pastry and trim excess pastry (if any). Crimp the edges with a fork to seal and poke some holes on the surface. Then brush surface lightly with oyster sauce wash. Bake for another 15 minutes. Serve.

Tip: For glazing, egg can be substitute with oyster sauce for the same end result.