This dish, served in adorable individual portions, is an ideal meal to help you unwind during the hectic holiday season.
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Start to finish: 1 hour 10 minutes (45 minutes active)
Servings: 6
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Ingredients
鈥6 tablespoons butter
鈥4 tablespoons flour
鈥2 cups warm chicken broth
鈥1 cup heavy cream
鈥alt and pepper, to taste
鈥1 onion, diced
鈥2 cloves garlic, finely chopped
鈥2 carrots, diced
鈥1 potato, diced
鈥1 cup green peas
鈥1 cup corn kernels
鈥1 cup green beans, chopped
鈥600 grams chicken breast, cooked and diced
鈥1 package (about 400 grams) all-butter puff pastry, thawed
鈥⑻ 1 egg yolk, beaten
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Directions
1.听听听听听 In a large pot, melt 4 tablespoons of butter over medium-low heat. Add the flour, and whisk until the mixture is a smooth paste (commonly called a 鈥渞oux鈥). Let cook for a few minutes, then add the chicken broth. Mix well and add the heavy cream. Salt and pepper to taste, then mix well. Let simmer over low heat.
2.听听听听听 In a large pan, melt the rest of the butter over medium-low heat. Add the onion and garlic, and cook for about 5 minutes. Add the rest of the vegetables, and cook for 3 to 4 minutes until lightly browned. Pour the vegetable mixture and chicken into the pot of sauce and mix well. Salt and pepper to taste. Remove from heat and let cool.
3.听听听听听 Preheat the oven to 204 C (400 F). Coat 6 small ramekins with vegetable oil cooking spray. Unroll the puff pastry onto a flat surface and cut into circles that are about 3 centimetres wider than the ramekins.
4.听听听听听 Pour the chicken mixture into the ramekins. Use a basting brush to coat the rims of the ramekins with egg yolk so the pastry doesn鈥檛 stick. Place one puff pastry circle on top of each ramekin, making sure the edge is sealed. Coat the top of the pastry with egg yolk.
5.听听听听听 Put the ramekins on a baking tray, and bake in the oven for about 25 minutes or until the pastry is golden brown. Let sit for a few minutes before serving.
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Are you short on time? To simplify this recipe, use a frozen vegetable mixture. You don鈥檛 even have to thaw it in advance.
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