Ingredients
- 30ml olive oil
- Four chicken breasts, cut in bite-size pieces
- 250g mushrooms, chopped
- 30ml butter
- Two cloves garlic, crushed
- 3ml ground nutmeg
- 30ml cake flour
- 250ml milk
- 15ml soy sauce
- Four spring onions, chopped
- 400g roll of puff pastry
- One egg, lightly beaten
PREPARATION
- Preheat oven to 200°C. Heat half of oil on high, fry chicken for five minutes or until golden. Season. Remove from pan, set aside.
- Add remaining oil to pan. Fry mushrooms for about five minutes. Add butter, garlic and nutmeg, fry for one minute, season. Return chicken to pan, add flour and cook while stirring for one minute.
- Reduce heat. Slowly add milk, stir. Cook for about five minutes or until done. Add soy sauce, onions to pan. Season. Spoon into four 250ml ovenproof bowls, let cool. Cut pastry into four equal rectangles. Fold pastry around cooled filling. Brush pastry with beaten egg.
- Place on baking tray and bake for about 20 minutes or until golden and cooked. Serve with vegetables. – FOOD24.COM