Spicy Gochujang Chicken Pie

Serves 4-5 

Ingredients

1 tbsp Umami Papi’s Crispy Chilli Oil, plus extra for garnish 

2 cloves garlic, minced

2.5 cm piece ginger, finely chopped

500g chicken thigh, cut into bite-sized pieces

200g button mushrooms, roughly chopped

3 spring onions, sliced, plus extra for garnish

2 tbsp soy sauce

1 tbsp honey

1 tbsp gochujang

1 tsp sesame oil

100g crème fraîche

1 sheet puff pastry

1 egg, whisked

Method

Step 1: Preheat your oven to 200°C. Heat 1 tbsp of Umami Papi’s Crispy Chilli Oil in an ovenproof dish over medium heat. Add the garlic and ginger, sautéing for 2-3 minutes until fragrant. Add the chicken and cook for 3-4 minutes until golden brown. Stir in the mushrooms, spring onions, and soy sauce, cooking for another 3-4 minutes. Mix in the honey, gochujang, sesame oil, and crème fraîche, and cook for another 2 minutes before removing from heat.

Step 2: Lightly dust a clean surface with flour and cut the puff pastry into squares or rectangles. Arrange the pastry pieces on top of the pie filling. Brush the pastry with the egg wash. Transfer the dish to the oven and bake for 15-20 minutes, or until the pastry is golden and puffed.

Step 3: Once baked, allow the pie to cool for a few minutes before serving. Garnish with a drizzle of Umami Papi’s Crispy Chilli Oil and extra spring onions.

Made By Mandy's Spicy Gochujang Pie