Diced chicken in a creamy sauce served in a puff pastry shell.
Servings
4
servingsPrep time
30
minutesCooking time
45
minutesTotal time
1
hour15
minutesIngredients
1 cup boneless chicken (boiled)
1½ cups chicken stock
½ cup carrots (cut in cubes and boiled)
½ cup peas (boiled)
1 capsicum (cut in squares)
1 tbsp onion (chopped)
1 tbsp (heaped) flour
2 oz butter
¾ tsp salt
¾ tsp pepper
½ tsp mustard
1 cup milk
1 egg
1 tsp lemon juice
puff pastry shells
Directions
- Bake pastry shells following package instructions.
- In a pan melt butter on medium flame. Add onions and saute.
- Add flour, salt, pepper, and mustard. Fry a little and then add milk and stock.
- Add vegetables and chicken, cook till thick.
- In a separate bowl beat the egg. Add a little bit of the boiling mixture and stir.
- Add lemon juice to the egg mixture.
- Add the egg mix to the chicken.
- Spoon chicken mixture into puff pastry shells and serve warm.
