Mini Chicken Pies

My 11 year old daughter had just started secondary school and school ends at 2pm and sometimes at 3pm if there is extra-curriculum activities. She usually had much time to have lunch or the canteen food was not to her liking and she usually comes hungry and wanting to have a snack. I made these pies for her lunch box or for a snack after school.

MINI CHICKEN PIES
(Makes about 10 pies)

2 chicken breasts, deboned and skin removed
1 carrot, diced
250g button mushrooms, quartered or smaller
300g cauliflower, cut into small florets
2 medium Bombay onions, diced
3 tbsp olive oil
1 tspn parsley flakes
1 tspn dried oregano
2 tbsp oyster sauce
salt and pepper to taste
2 tspn cornflour mixed with 1/4 cup water
10pcs x 4" diameter aluminium foil disposal pie dish

400g frozen puff pastry
(I use 'KAWAN' brand ready-rolled puff pastry, 40g x 10pcs pack)
1 egg, beaten for glazing

1. Dice chicken breast into 1cm cubes.
2. Heat oil in a pan. Saute onions until transparent.
3. Add in diced chicken, carrot, mushrooms and cauliflower. Stir-fry until chicken is lightly browned. Stir in dried hearbs, oyster sauce, salt and pepper.
   
4. Add in about half-cup water and cover for about 1 minute or until carrots are soft.
5. Cook further, stirring until liquid has been reduced to about 1/3 of the total mixture.
6. Stir in cornflour mixture.
7. When sauce has thicken, dish out pie-filling mixture onto a bowl and let cool until just warm before using.
8. Roll out pastry to fit pie dish. Using pie dish as a template, cut out 10 pcs that are 1cm larger than the diameter and 10 pcs that are of the same diameter of the pie dish.
9. The larger ones will the base and the smaller ones will be for the top.
10. Spoon in filling after the bases have been fitted into the pie dishes. Add in about 2 teaspoons of gravy to every pie.
11. Wet the edges of the cut pastry and place the smaller rounds of pastry on the top of the pies. Press with finger to seal edges together. Use a fork to make patterns around the edges of the pies.
12. Preheat oven to 180 degree Celsius. Brush pies with egg wash and bake for 35-40 minutes

Note: Unbaked pies can be kept frozen and packed in freezer bags for up to 1 month. Thaw in fridge before cooking as usual.