- 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.
- 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.
- 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.