(Makes 2 servings)
1/2 cup diced skinless, boneless chicken fillet
1/2 cup frozen green peas
1 diced shallot
1 tsp cooking olive oil
2 tbsp plain flour
1 cup organic low-sodium chicken broth
1/2 cup water
1/2 cup milk
1/4 cup heavy cream
frozen puff pastry
1.Thaw puff pastry 1 hour before use. Preheat oven to 400F / 200C.
2.Marinate chicken with some sea salt, black pepper and cayenne pepper and set aside for 10-15 mins.
3.Wash and drain the peas. Dice the shallot.
4.Heat oil and stir fry the shallot. Add chicken and cook until golden brown. Add peas.
5.Stir in flour and mix well. Season with salt and pepper to your preference.
6.Slowly stir in chicken broth. Simmer over medium-low heat for 7-10 mins until thick.
7.Turn the heat to low, stir in milk and cream.
8.Place filling into a mug. Cover it with a rolled-out and cut puff pastry. Seal the edges with water.
9.Bake in the preheated oven for 8 mins until pastry is puffy and golden brown.
10.Allow cool for 3 mins before serving.
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