CHICKEN POT PIES:
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
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
METHOD:
- 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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