Adobo Meat Pie with @lumpiaqueen

By Andy Cooks · 120 min

Ingredients

Instructions

1. Trim the chicken thighs and cut them into bite-sized pieces.
2. Heat the oil in a large pan over medium heat. Add the chicken, season with salt and peppercorns, and cook for 5 to 6 minutes until starting to brown.
3. Finely chop the garlic and add it to the pan with the star anise and bay leaves. Pour in the vinegar and simmer until reduced by half.
4. Add the soy sauce and bring to a simmer. Stir in the cornflour slurry made with 20ml water and simmer for 5 minutes until slightly thickened.
5. Transfer the mixture to a tray to cool. Add the rice to the pan, scrape up the browned bits from the base, and set aside.
6. Preheat the oven to 355°F (180°C fan). Lightly grease 4 individual pie tins, about 12cm (4.7in) across.
7. Cut 4 circles of shortcrust pastry to line the tins, pressing them up the sides and over the edges. Prick the bases with a fork.
8. Spoon the rice into the bases. Halve the peeled eggs, place a half in the centre of each, and top with the cooled filling.
9. Cut 4 puff pastry circles about 13cm across. Brush the edges with beaten egg, cover each pie, press the edges together and crimp to seal.
10. Cut a curved pattern in the top without cutting through, make a steam hole in the centre, brush with egg wash and season with cracked black pepper.
11. Bake for 35 to 40 minutes until dark golden and puffed. Cool for at least 5 minutes before serving.

Summarized from Andy Cooks's video. Watch it for the details.

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