Sunday, June 26, 2011



INGREDIENTS:         (serves   4  )

2  tbsp         oil
4                   chicken breasts, cut into blocks
1                   onion, chopped
2                   cloves garlic,crushed
375  ml        chicken stock
2  tbsp         cake flour, mixed with water to form a paste
2  tsp           dried thyme
                     salt and pepper, to taste
400  g         puff pastry
1                  egg, beaten

  • Preheated oven to 180c. Heat oil in a pan and fry onion and garlic until soft.
  • Add chicken and fry until cooked. Add chicken stock and let it simmer for 10 minutes.
  • Add cake flour paste to the stock. Add thyme and season with salt and pepper. Stir continuously until the stock thickens.
  • Remove from heat. Use small bowls or cups and fill with chicken mixture. Roll the puff pastry out slightly thinner on a flavoured surface and cut out circes big enough to cover the top of the bowl or mug.
  • Place the pastry circles on top and seal the edges with beaten egg. Bake for 20-30 minutes until the pastry is puffed and golden.

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