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Miso Chicken and Mushroom Pie Recipe

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3.8 from 42 reviews

A comforting Miso Chicken and Mushroom Pie featuring a buttery, aromatic black sesame and Sichuan pepper pastry filled with a savory miso-infused chicken and mushroom filling. This pie combines rich umami flavors with a crisp, flaky crust, perfect for a hearty meal.

Ingredients

Pastry

  • 220g butter
  • 400g plain flour
  • 40g black sesame seeds
  • 1 tsp Sichuan pepper
  • Salt, to taste
  • 3 tbsp cold water

Filling

  • 3 tbsp butter
  • 2 tbsp corn flour
  • 400ml milk
  • 1/4 cup miso paste
  • Splash of soy sauce
  • 2 cups selection of mushrooms, sliced
  • 2 cups cooked chicken meat, sliced
  • Spring onion, finely chopped (quantity as preferred)
  • 2 shallots, chopped
  • 1 tsp ginger paste
  • 2 cloves garlic, minced
  • 1 cup chicken stock
  • Pepper and salt, to season
  • 1 beaten egg, for brushing

Instructions

  1. Prepare the Pastry: Combine the black sesame seeds and Sichuan pepper in a food processor and pulse until ground. Add the plain flour, salt, and butter, pulsing until the mixture resembles coarse crumbs. Add the cold water a tablespoon at a time, pulsing until the dough comes together. Wrap the dough in cling film and let it rest for 10 minutes.
  2. Make the Filling Sauce: In a saucepan, melt the butter over medium heat. Whisk in the corn flour to make a roux, then gradually add the milk while whisking continuously until the sauce thickens. Stir in the miso paste, soy sauce, and chicken stock, and simmer gently to reduce slightly.
  3. Sauté the Vegetables and Chicken: In a frying pan, sauté the chopped shallots until translucent. Add the mushrooms and cook until softened. Stir in the cooked chicken, ginger paste, and minced garlic. Pour in the prepared sauce, season with salt and pepper, and cook briefly to combine the flavors. Remove from heat and allow the mixture to cool completely.
  4. Assemble the Pie: Preheat the oven to 180°C (350°F). Roll out the rested pastry to fit the base of a pie dish and line the dish with it. Pour the cooled filling onto the pastry base. Roll out remaining pastry for the top, either plain or in a herringbone lattice design. Place the top over the filling and seal the edges. Brush the pastry top with beaten egg for a golden finish.
  5. Bake: Bake the pie in the preheated oven for 40 minutes or until the pastry is golden brown and crisp. Once cooked, remove from oven and let rest for a few minutes before serving.

Notes

  • Resting the pastry dough helps relax the gluten, ensuring a tender crust.
  • The black sesame seeds and Sichuan pepper add a unique aroma and slight nuttiness to the pastry.
  • You can substitute the chicken with tofu or other plant-based proteins to make it vegetarian, but you may need to adjust cooking times.
  • The pie top can be decorated with a herringbone lattice pattern for an attractive presentation; video references are available online for guidance.
  • Ensure the filling is cooled before assembling to prevent the pastry from becoming soggy.
  • For a richer flavor, use homemade chicken stock if available.

Find it online: https://flavorspath.com/miso-chicken-and-mushroom-pie-recipe/