Adobo Meat Pie with @lumpiaqueen

Chicken Adobo Pie Ingredients 6 chicken thigh fillets 2 tbsp peanut oil Sea salt, to season 20 black peppercorns 1 head garlic 2 star anise 3 bay leaves 100ml (3.5 fl oz) coconut vinegar 80ml (2.7 fl oz)) Filipino soy sauce 1 tbsp cornflour (cornstarch) 2 cups cooked rice 2 hard boiled eggs 375g shortcrust pastry 375g puff pastry 1 egg, beaten Method Step 1: Trim the chicken thighs and chop into bite-sized pieces. Heat the oil in a large heavy-based frying pan or saucepan over medium heat. Add the chicken, season with salt and the peppercorns and cook for 5-6 minutes, until starting to brown. Peel and finely chop the garlic, then add to the pan with the star anise and bay leaves. Pour in the vinegar and allow to simmer until reduced by half. Add the soy sauce and bring to a simmer. Make a slurry with the cornflour and 20ml water. Add to the pan and stir through. Simmer for 5 minutes until the sauce thickens slightly. Transfer the mixture to a tray to allow to cool, then add the rice to the pan and stir and scrape through the fond on the base of the pan. Set aside. Step 2: Assemble the pies Preheat the oven to 180°C fan forced (355°F). Lightly grease 4 x 200ml capacity (12cm/4.7in) individual pie tins. Cut 4 circles from the shortcrust pastry large enough to line the base of your tins and come up the sides. Press the pastry into the shells and over the edges, then prick the base with a fork. Spoon the rice into the bases. Peel and halve the eggs and nestle a half in the center of the rice. Top with the cooled Adobo filling. Cut 4 circles from the puff pastry large enough to cover the mounded filling (about 13cm). Lightly beat the egg in a small bowl, then brush around the pastry edges. Cover the pie with a pastry top and press the edges together to enclose and crimp them sealed. Carve a curved pattern in the top, without cutting through the pastry, and make a steam hole in the centre on top. Brush with the egg wash and season generously with cracked black pepper. Place the pies on a tray and bake for 35-40 minutes, until dark golden and puffed. Set aside to cool for at least 5 minutes before enjoying