Gochujang Pulled Chicken Pie
with Sesame Chips and Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
80 grams
Sliced Mushrooms
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
30 grams
Tomato Puree
50 grams
Gochujang Paste
(Contains Soya)
10 grams
Chicken Stock Paste
290 grams
Slow Cooked British Chicken
80 grams
BBQ Sauce
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
20 grams
Baby Leaf Mix
Not included in your delivery
100 milliliter(s)
Water for the Sauce
20 grams
Butter
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan with a tight-fitting lid on high heat.
When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Whilst your mushrooms are frying, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Sprinkle with the sesame seeds. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Once your mushrooms are browned, add the garlic and stir fry for 1 min. Next, stir in the gochujang paste, tomato puree, chicken stock paste and water (see pantry for amount) to combine. Add the chicken along with the juices from the packet.
Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. Once tender, remove the lid and gently break the chicken into smaller chunks. Stir through the bbq sauce and butter (see pantry for amount).
Season with salt and pepper, then remove from the heat. IMPORTANT: Ensure the chicken is piping hot throughout.
Transfer the chicken and sauce to an appropriately sized pie dish.
Cover with the pastry (see ingredients for amount), pressing it over the side of the dish or just sitting it on top, then trimming off any excess.
Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.
Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. Once it's out of the oven, allow the pie to stand for 2 mins.
Meanwhile, in a medium bowl, combine the red wine vinegar with the olive oil for the dressing and sugar (see pantry for both amounts). Season with salt and pepper.
Just before serving, toss the salad leaves through the dressing until well coated.
Divide the pie between plates.
Serve with the chips and salad on the side.
Enjoy!
