Directions:
- In a pot on low heat, make a blond roux, by combining the butter and flour, stirring constantly to prevent colouring.
- Add OKAZU Chili Miso, then the chicken stock to make a veloute. Season with salt and pepper and simmer for 20 mins to cook out the flour flavour, stirring constantly. Add the cream to finish. This should have a velvety texture, and should coat the back of a spoon when checked for consistency.
- Stir in the chicken, mixed vegetables, onion and celery to the veloute to make the pie filling.
- Add the filling to the baking container/s and brush some egg wash over the ridges to ensure the crust will stick.
- Cover the containers with the puff pastry, and brush with egg wash for a nice colour.
- Bake the pies for 30 mins in the preheated oven at 230℃. Serve and enjoy!
