Gochujang Pulled Chicken and Mushroom Pie

Whie the 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 fry for 1 min.

Stir in the tomato puree, gochujang paste, chicken stock paste and water for the sauce (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 use two forks to gently break apart the chicken. 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 your gochujang chicken filling to an appropriately sized ovenproof 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 it to stand for 2 mins.

Meanwhile, in a medium bowl, combine the red wine vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Just before serving, toss the salad leaves through the dressing until well coated.