1 1/2 lb of chicken thigh fillets, cut into bite-sized pieces
2 tbsp soy sauce
2 garlic cloves, finely chapped
1/2 tsp ground white pepper
1 tbsp vegetable oil
5 oz thick cut bacon or pancetta, cut into lardons
2 cups brown or button mushrooms, halved
2 carrots, diced into half inch chunks
1 1/2 cups sour cream
2-3 tbsp gochujang
2 tbsp cornstarch, mixed with 2 tbsp water
1/2 cup finely sliced spring onion (scallions)
1 sheet frozen puff pastry, thawed (keep a damp cloth over puff pastry while its thawing)
1 egg, lightly whisked
sesame seeds (black or white) for sprinkling
1. Preheat oven to 360 degrees
2. In a large bowl, combine the chicken, soy sauce, garlic and pepper.
3. Heat the vegetable oil in a large wok or frying pan over high heat. Add the bacon or pancetta and cook for 3-4 minutes. Add the chicken and marinade and cook for about 5 minutes or until evenly colored.
4. Add the carrots and mushrooms and stir-fry for another couple of minutes. Then stir through the sour cream and gochujang. Turn the heat to low. Simmer gently for about 5 minutes.
5. Stir the cornflour/water mixture and simmer for a minute or until thickened. Then stir through the spring onion. Remove filling from heat and transfer to a 4 cup capacity pie dish. You could also put it into a small cast iron skillet. Place in the fridge until fully cooled.
6. Drape the thawed pastry over the top of the filling and press down on the edges to seal. You may need to roll the dough to fit you dish/skillet. Brush the top with the egg wash and sprinkle with sesame seeds. Place the pie onto a baking tray and bake in the oven for 20 minutes or until the pastry is golden. Serve warm.
You could also make individual pot pies by dividing the filling among 4x1 cup capacity ramekins, before topping each one with puff pastry.`