Step 1

STEP 1Preheat oven to 180°C/360°F. In a large bowl, combine the chicken, soy sauce, garlic and pepper.

Step 3

STEP 2Heat the vegetable oil in a large wok or frying pan over high heat. Add the bacon and cook for 3-4 minutes. Add the chicken and marinade and allow to sear for 2-3 minutes or until golden on the first side. Then flip and stir-fry for another 2 minutes or until evenly coloured.

Step 5

STEP 3Add in the mushrooms and stir-fry for another couple of minutes. Then stir through the sour cream and gochujang. Turn the heat to low and simmer gently for about 5 minutes.

Step 7

STEP 4Stir through the cornflour mixture and simmer for another half a minute or until thickened. Then stir through the spring onions. Remove from heat and divide the mixture among 1 cup capacity ramekins (or use one large 4 cup capacity baking dish). Place in the fridge until completely cooled.

Step 9

STEP 5Cut into squares or rounds large enough to cover the pie filling in your ramekins. Drape the pastry over the top of the filling. Brush the tops with the egg and sprinkle with sesame seeds. Place the pies onto a baking tray and bake in the oven for 20 minutes or until the pastry tops are golden. Serve warm.

Step 11

*NOTES:

Step 12

Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or order it online.