Step 1

Pre-heat your oven to 200°C/ 400°F (fan-forced)

Step 2

In a medium sized pot melt the butter over a moderate heat. Once melted add the shiitake, ginger, garlic, spring onions and Chinese five spice.

Step 3

Stir until the mushrooms start to soften (about 5 minutes). If they stick, add a little splash of the broth.

Step 4

Add the rest of the stock, chicken, corn and carrots and simmer for 5 minutes.

Step 5

Make a slurry with the arrowroot and water. Add this to the pot and mix to thicken the juices.

Step 6

Take off the heat and stir through the coriander.

Step 7

Remove the pastry from the fridge and using the dishes you are going to bake the pies in, cut the pastry to size.

Step 8

Divide the pie filling between 4 small bowls or ramekins.

Step 9

Top with the pastry lids and bake immediately for 15 minutes or until the pastry has puffed and is golden brown.

Step 10

I use any off-cuts of pastry to decorate the tops of the pie.

Step 11

With a leafy green salad.

Step 12

Re-heat in a low oven until just hot.

Step 13

Another option is to make the filling and store in the fridge. When wanting to bake, defrost your Puff Pastry then follow from Step 7 above. (Warm the filling so that it cooks in the correct amount of time.)

Step 14

Store in an airtight container in the fridge (though the pastry might not hold up as well as freshly cooked).