Preheat the oven to 185°C. Cut rounds of pastry to fit a 12-round muffin tin. Press pastry gently into each hole. Use whatever size muffin tray you like; larger ones will mean less pies, but more filling in each pie. Smaller ones, more pies and less filling. Blind bake the pastry shells for around 15 - 20 minutes or until golden, turning halfway for an even colour. Remove from oven and set aside to cool.
Add oil to a hot pan or wok, stir fry vegetables, ginger andLee Kum Kee Minced Garlic till fragrant and the vegetables half cooked. Fold through chicken, allowing to heat through, then Lee Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Pure Sesame Oil and honey. Set aside.
In a separate large saucepan on a medium heat, melt butter then add cornstarch and stir for around 2 minutes to make sure the flour cooks, then slowly add chicken stock, whisking thoroughly till the liquid is thickened. Add the stir fry ingredients into thickened stock and mix through. Set aside to cool. This is the pie filling.
Once the pies and ears are all out of the oven, allow them to cool enough to handle, then start building the faces and add the ears using toothpicks! Get everyone to build their own bunny. It’s fun and means you don’t have to do all of the fiddly work ;)