Ingredients

  • 1/4 cup white miso

  • 1/4 cup tahini

  • 1/2 cup milk

  • 3 tbsp cornstarch

  • Salt

  • 1 large or 2 small carrots

  • 1 shallot

  • 4 garlic cloves

  • 3 tbsp sesame oil

  • 1/2 tsp chili flakes

  • 1 tsp cumin seeds

  • Cooked, shredded chicken

  • 2 cups chicken broth

  • 1 sheet puff pastry

  • 1 egg

  • Sesame seeds

  • Flour (for dusting)

  • Parsley (optional)

Instructions

1. Make the sauce

  1. In a bowl, whisk together the miso, tahini, milk, and cornstarch. Set aside.

2. Cook the filling

  1. Dice the carrot and shallot. Slice the garlic.

  2. Heat the sesame oil in a large pan over medium heat.

  3. Add the carrot and shallot. Cook 5–6 minutes until soft.

  4. Add garlic, chili flakes, and cumin seeds. Cook 2 minutes.

  5. Add the chicken. Stir to mix.

  6. Pour in the broth and the miso–tahini sauce.

  7. Bring to a boil, then simmer 2–3 minutes until thick like gravy.

  8. Taste and add salt or extra miso if you want more flavor.

3. Prepare the pastry

  1. Heat the oven to 400°F (205°C).

  2. Whisk the egg with 2 tablespoons of water.

  3. Dust your counter with flour.

  4. Roll the puff pastry lightly to smooth it out.

  5. Brush the pastry with the egg wash.

  6. Sprinkle sesame seeds on top and press them in.

4. Assemble and bake

  1. Fold the pastry in half, then unfold it on top of the chicken mixture.

  2. Cut a few small holes in the pastry so steam can escape.

  3. Bake 20–25 minutes until the pastry is puffed and golden.

5. Serve

  • Scoop and serve right away.

  • Add chopped parsley on top if you like.