500g (1.1 lb) chicken thigh fillets, cut into bite-sized pieces
1 tbsp soy sauce
1 garlic clove, finely grated
¼ tsp ground white pepper
1 tbsp vegetable oil
250g (8.8 oz) swiss brown or button mushrooms, halved
1¼ cups sour cream
1 tbsp miso paste
2 tbsp corn flour (cornstarch) mixed with 1 tbsp water
½ cup finely sliced spring onion (scallions)
1 sheet frozen puff pastry, thawed
2 egg yolks, lightly whisked
sesame seeds (black or white) for sprinkling
Preheat oven to 180°C/360°F.
In a large bowl, combine the chicken, soy sauce, garlic and pepper.
Heat the vegetable oil in a large wok or frying pan over high heat. 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.
Add in the mushrooms and stir-fry for another couple of minutes. Then stir through the sour cream and miso paste. Turn the heat to low and simmer gently for about 5 minutes.
Stir 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).
Cut the pastry sheet into 4 squares large enough to cover the tops of your ramekins.
Working quickly (because the filling is hot), drape the pastry over the top of the filling. Brush the tops with the egg yolks 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.