Japanese Eggplant Chicken Potpie (Original recipe)

Filling
  • 2 lbs. Japanese eggplant, chopped
  • 2 lbs. chicken thighs, boned and chopped
  • 1 bunch green onions, chopped
Marinade:
  • 3 inches ginger, diced
  • 3 tablespoons garlic, minced
  • 2 tablespoons white miso
  • 2-3 tablespoons sesame oil
Pastry Shell
  • 2 cups all-purpose flour
  • 3/4 cup butter or shortening
  • 1 egg, beaten
  • 1 TSPN apple cider vinegar
  • 1/4 cup water

You will only need half of this recipe for the pie shell.

Pastry wash:
  • 1 tablespoon shoyu (soy sauce) + 1 tablespoon honey
  • 1 egg, beaten

Preheat oven to 350.

First, make pastry dough. Break egg into bowl with shortening. Cut in for a coarse mixture. Add flour, then vinegar and mix. Then add water. Form a loose ball and then put in a covered container and put into the refrigerator. It needs at least 30 minutes.

First, mix marinade. Then clean, bone and cut the chicken into chunks. Put into marinade and put into refrigerator.  Let sit for 30 minutes.

Slice eggplant into coins. Chop green onions. Simmer the chicken with marinade with eggplant until chicken is done. Drain if there is too much liquid. Put into pie pan. Sprinkle on green onions.

Roll out dough and cover the eggplant-chicken mixture with the dough. Make steam holes in the top. Brush the wash on to the top. You can also add sesame seeds to the dough as you roll out by mixing it with flour on the board as you roll and turn over the dough.

Bake at 350 until the dough is golden brown.

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