• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • twigg studios

    A British baking blog, food photography

    • Home
    • BLOG
    • WORKSHOPS
    • SHOP
    • PORTFOLIO
    • Contact
    • hire me
    • ABOUT ME
    March 3, 2017

    miso chicken and mushroom pie with black sesame sichuan pepper pastry

    recipe

    I love a chicken pot pie, and I thought it would be fun to mix it up and add some Asian flavours to it. so I added black sesame and Sichuan pepper into the pastry and I added miso, soy sauce, scallions and I bit of ginger into the pie. it was really really good so I have to share the recipe with you. I love the colour of the pastry before its baked its a great grey colour I love it. I decided to try out the herringbone lattice technique that I have been seeing all over the internet, I watched a video on you tube on how to do it and I was surprised at how easy it was. I love adding miso in western dishes it goes great in chicken pie or any sauce really. we ate this pie with chips but it would also be nice with roast potatoes.

    pastry

    • 220g butter
    • 400g plain flour
    • 40g black sesame seeds
    • 1 tsp Sichuan pepper
    • salt
    • 3 tbsp. cold water

    add the sesame seeds and Sichuan pepper in a food processor and pulse until ground then add the flour and salt and butter and pulse until it is combined then add the water a tbsp. at a time until it comes together. wrap in cling film and let it rest for 10 minutes.

    filling

    • 3 tbsp. butter
    • 2 tbsp. corn flour
    • 400ml of milk
    • 1/4 cup of miso
    • splash of soy sauce
    • selection of mushrooms 2 cups
    • sliced cooked chicken meat 2 cups
    • spring onion finely chopped
    • 2 shallots
    • 1 tsp ginger paste
    • 2 gloves of garlic minced
    • 1 cup chicken stock

    in a sauce pan make a roux but adding the butter, once melted stir in the milk slowly whisking as you add it, once the sauce has started to thicken add the miso, soy sauce and the chicken stock and reduce. in a frying pan fry the chopped shallots then add the mushrooms, and sauté then add the chicken, ginger paste and garlic, pour in the sauce and season well with pepper and salt and leave to cool. preheat the oven to 180c 350f

    roll out the pastry for the bottom of the pie then add the cooled filling then add the pie top, this could be plain or latticed, brush with a beaten egg and bake for 40 minutes.

    for the video on how to do the herringbone lattice I watched this video by serious eats

     

    You might also like

    • Picota cherry salad with goats cheese and savoury pesto granola croutons

    • herby lemon roast chicken

    • rhubarb strawberry pistachio cake

    SIGN UP TO GET MY NEWSLETTER

    Reader Interactions

    OLDER
    NEWER

    14 Comments

    1. Ruth Miranda says

      March 9, 2017 at 4:15 pm

      Looks delicious, actually the black sesame seeds in the dough, I had never thought of that, and it’s like the best idea!! I always have black sesame seeds at home, and I always add herbs and stuff to the dough, but had never crossed my mind to add the sesame. SO obvioulsy good!
      https://bloglairdutemps.blogspot.pt/

      • twiggstiudios says

        March 13, 2017 at 12:31 pm

        thankyou xxx

    2. Bernadette says

      November 23, 2018 at 7:20 am

      So impressive!!

      • gd_support says

        November 25, 2018 at 10:25 pm

        thankyou xx

    3. Chef J says

      May 22, 2019 at 8:54 am

      Very cool, thanks for the inspiration.

    4. Valerie says

      November 22, 2019 at 7:32 pm

      I know my partner would absolutely love this, but he doesn’t eat meat. I’m trying to adapt this for tofu, how might you suggest I compensate for the cooking time and possible leeching of water?

      • twiggstiudios says

        November 24, 2019 at 4:23 pm

        i haven’t tried tofu in a pie before but you could roast some diced squash the oven with some soy sauce and a little oil for 35 minutes at 180c and use that.

      • Asha says

        October 25, 2020 at 9:11 pm

        You could try textured vegetable protein or seitan

        • twiggstiudios says

          November 13, 2020 at 2:50 pm

          yes im sure it would be great x

    5. Michele says

      December 31, 2020 at 8:46 pm

      Hello Aimee! Everything that you do is so beautiful, your creations are breathtaking! I love love love your blog ever since I first discovered it. Have you ever made biscuits/cutout cookies with the black sesame dough?I am going to try…All the very best for a happy and healthy New Year!

      • twiggstiudios says

        January 20, 2021 at 9:30 pm

        thank you so much. yes i have i ground them down and mixed it with the flour it works really well x

    6. Annette says

      May 20, 2022 at 10:18 am

      I love your creations and photos they are like works of art. May I ask the size of pie pan you used for the recipe please? Would love to try the recipe.

      • gd_support says

        June 17, 2022 at 9:35 am

        thank you so much. i think it is around 9 inches x

    Primary Sidebar

    Hi there, I'm Aimee

    A food and photography lover. Welcome to Twigg studios. If you would like to find out more about me then head to my bio.

    LOOKING FOR SOMETHING?

    free visual storytelling guide

    Categories

    • baking (80)
    • cake (27)
    • dinner (14)
    • Drinks (2)
    • pasta (11)
    • photography (1)
    • recipe (186)
    • sweet (52)
    • tips (6)
    • Travel (6)
    • Uncategorized (827)
    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • Hazelnut brown butter speculaas cookies
    • Grape and roasted hazelnut frangipane galette
    • Zesty vanilla Victoria sponge with rose macerated strawberries
    • Homemade Elderflower liqueur
    • Roast Strawberry Daiquiri & Pavlova
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    LOOKING FOR SOMETHING?

    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • Hazelnut brown butter speculaas cookies
    • Grape and roasted hazelnut frangipane galette
    • Zesty vanilla Victoria sponge with rose macerated strawberries
    • Homemade Elderflower liqueur
    • Roast Strawberry Daiquiri & Pavlova

    HELP

    • HOME
    • ABOUT ME
    • CONTACT ME
    Get in the know.
    Sign up with your email address to receive news and updates.
    As a welcome you will receive my presentation on visual storytelling
    Thank you for subscribing!

    INFO

    • E-mail Me

    twigg studios © 2025 - DESIGNED BY HERPARK STUDIO