Ingredients
1 tbsp olive oil
1 leek
finely sliced
1 carrot
finely diced
150g button mushrooms
diced
2 celery
finely diced
1 cup chicken stock
1 tsp fresh thyme leaves
1 tsp mustard powder
1 tbsp cornflour
mixed with a little water to form a paste
½ cup cream
½ cup tasty cheese
grated
1 meat from breast and wings of a cooked chicken
diced
1 frozen puff pastry
defrosted
1 egg
lightly beaten
Equipment
- 1 heavy-based pan
- 1 ceramic dishes
Instructions
- Preheat the oven to 200°C (180°C fan-forced).
- Heat olive oil in a heavy-based pan. Saute leek, carrot, mushrooms and celery until soft. Add stock and thyme leaves, bring to simmer. Stir in mustard powder, then cornflour mixture to thicken. Add cream.
- Remove from heat and stir in cheese, then diced chicken. Pour mixture into ceramic dishes and cover with a circle of pastry, cut to fit the dish. Brush with beaten egg and bake in oven until pastry is puffed and golden, around 20-30 minutes.
- Serve with mashed potatoes and salad greens or veggies.
Notes
Tip
The puff pastry circles will shrink a little as they cook so be sure to cut them about 1cm larger than the dish you are going to cover. And then run wet the rim of the dish with a little milk or beaten egg before pressing the pastry onto the edge of the dish. This will stop it from lifting off while it cooks.
