TERIYAKI POT PIE

Ingredients:

1	tbsp	cooking oil
1 (50 g)	pc	white onion, chopped
1 (500 g)	pack	MAGNOLIA CHICKEN TIMPLADOS TERIYAKI, cubed (reserve marinade)
1/2	cup	chicken stock
2	tbsp	store-bought teriyaki sauce
1/2	kg	broccoli, cut into florets (2 cups)
1 (150 g)	pc	carrot, cubed
1 (185 g)	can	whole button mushrooms, drained and sliced
1/2	cup	cornstarch, dissolved in 1/4 cup water
2	tsp	sesame oil

1	pc	MAGNOLIA BROWN EGG
1	tbsp	MAGNOLIA FULL CREAM MILK

tsp

black and white sesame seeds

Procedure:

In a small mixing bowl, whisk together cold water and eggs. Set aside.
In another bowl, combine flour and salt. Add butter and rub into flour mixture until the mixture resembles coarse particles. Add egg-water mixture and mix until dough forms. Cover and set aside until use.
In a wok or pan, heat oil and sauté onion. Add chicken and cook for a few minutes.
Add marinade, chicken stock and Teriyaki sauce. Let simmerl to reduce sauce. Add broccoli, carrot and mushrooms. Cook for 10 minutes or until vegetables are tender.
Add cornstarch mixture while stirring continuously until sauce thickens. Remove from heat and drizzle with sesame oil. Put mixture in six 3x2 inch ramekins. Let cool. Meanwhile, , make egg wash by combine egg and milk. Strain mixture and set aside.
Divide dough into 6. Roll out dough into a circle. Lay the rolled out dough on top of ramekins. Cut excess dough on the sides. Brush with eggwash and sprinkle with sesame seeds. Bake in a preheated oven set to 350oF for 25 minutes or until golden brown. Set aside.

Makes 6 servings.

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