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miso chicken and mushroom pie with black sesame sichuan pepper pastry

I love a chicken pot pie, and I thought it would be fun to mix it up and add some Asian flavours to it. so I added black sesame and Sichuan pepper into the pastry and I added miso, soy sauce, scallions and I bit of ginger into the pie. it was really really good so I have to share the recipe with you. I love the colour of the pastry before its baked its a great grey colour I love it. I decided to try out the herringbone lattice technique that I have been seeing all over the internet, I watched a video on you tube on how to do it and I was surprised at how easy it was. I love adding miso in western dishes it goes great in chicken pie or any sauce really. we ate this pie with chips but it would also be nice with roast potatoes.


  • 220g butter
  • 400g plain flour
  • 40g black sesame seeds
  • 1 tsp Sichuan pepper
  • salt
  • 3 tbsp. cold water

add the sesame seeds and Sichuan pepper in a food processor and pulse until ground then add the flour and salt and butter and pulse until it is combined then add the water a tbsp. at a time until it comes together. wrap in cling film and let it rest for 10 minutes.


  • 3 tbsp. butter
  • 2 tbsp. corn flour
  • 400ml of milk
  • 1/4 cup of miso
  • splash of soy sauce
  • selection of mushrooms 2 cups
  • sliced cooked chicken meat 2 cups
  • spring onion finely chopped
  • 2 shallots
  • 1 tsp ginger paste
  • 2 gloves of garlic minced
  • 1 cup chicken stock

in a sauce pan make a roux but adding the butter, once melted stir in the milk slowly whisking as you add it, once the sauce has started to thicken add the miso, soy sauce and the chicken stock and reduce. in a frying pan fry the chopped shallots then add the mushrooms, and sauté then add the chicken, ginger paste and garlic, pour in the sauce and season well with pepper and salt and leave to cool. preheat the oven to 180c 350f

roll out the pastry for the bottom of the pie then add the cooled filling then add the pie top, this could be plain or latticed, brush with a beaten egg and bake for 40 minutes.

for the video on how to do the herringbone lattice I watched this video by serious eats



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