Chicken, Shitake & Sesame Pies

Serves  8
Preparation   30
Cooking   40
Print recipe


  • 750g pkt Lilydale Free Range Sweet Soy Breast Kebabs
  • ¼ cup vegetable oil
  • 200g shitake mushrooms, thickly sliced
  • 1 tbsp plain flour
  • ¾ cup water
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • Chicken skewers, chargrilled
  • 2 tbsp chopped coriander
  • 1 tbsp chopped chives
  • 8 sheets puff pastry, thawed
  • 1 egg, lightly beaten
  • 2 tbsp sesame seeds
  • Salad leaves, to serve


  1. Heat 1 tbsp of the oil in a large frying pan over high heat. Cook chicken in 2 batches for 3-4 minutes, until golden and cooked through. Remove from pan and set aside. 

  2. Heat remaining oil in the same frying pan over high heat. Cook mushrooms for 1-2 minutes, stirring, until just beginning to soften. Add flour and stir to combine, then gradually add combined water, oyster sauce and hoisin, stirring constantly. Simmer until thickened slightly, adding a little more water if too thick. Return chicken to pan and stir to combine. Set aside to cool.

  3. Add coriander and chives to cooled chicken mixture and stir to combine.

  4. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. 

  5. Cut 2 x 13cm rounds from each sheet of pastry. Divide the chicken mixture between 8 pastry rounds. Brush edges with egg wash and top with remaining rounds, pressing down around the filling to enclose and seal edges. 

  6. Transfer to prepared tray, brush with egg and sprinkle over sesame seeds. Cut a small steam hole in the top of each pie. Bake for 30 minutes or until puffed and golden. Serve with salad leaves. 

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