Teriyaki Chicken and Mushroom Pies

- 1/4 cup plain flour
- 1 kg chicken                                            

- 2 1/2 tablespoons vegetable oil
- 150g mushrooms, sliced
- 2 cloves garlic, crushed
- 1/4 cup thick teriyaki marinade and sauce
- 1/4 cup chicken stock
- 1 tablespoon sweet chilli sauce
- 5 shallots
- 3 sheets puff pastry

1. Place flour in a large bag, add chicken and coat well.

2. Heat oil in a frying pan. Add the oil and add the chicken. Remove and set aside.

3. Add the mushrooms and garlic to the pan. Cook for 2 minutes until golden. Return the chicken and any juices. Combine the marinade, stock, and sweet chilli sauce in a jug. Add to the chicken mixture. Cook, stirring for 2 minutes, or until chicken is well coated. Add the chopped shallots.

4. Turn mixture into pies by using a pie cooking machine, or by making a casing out of the pastry and bake for 30-35 minutes.