This recipe is best with
Recipe Ingredient
- 300g ready-made puff pastry (available at major supermarkets)
- Filling
- 1 potato, boiled in salt water until soft, and diced
- 60g carrot, diced
- 6 button mushrooms, diced
- 70g onion, sliced
- 1 tbsp oil
- 1 tbsp butter
- 20g plain flour
- 2 hardboiled eggs, cut into halves
- Seasoning
- ½ tsp salt or to taste
- 1 tsp pepper
- ¾ tsp concentrated chicken stock
- ½ cup water
- Glaze
- 1 egg, lightly beaten with a pinch of salt added
Instructions
- Heat oil and butter in a non-stick saucepan.
- Fry onion until fragrant, then add in flour.
- Stir-fry briskly for 20-30 seconds.
- Add chicken, carrot, mushrooms, potato and seasoning. Bring to the boil.
- Reduce the heat and simmer until the gravy thickens.
- Dish out and set aside to cool.
- Roll out the puff pastry to 3mm thick.
- Cut into squares big enough to cover your ramekin or oven-proof pie dishes.
- Spoon some prepared filling and half a hardboiled egg into each ramekin or pie dish.
- Place a piece of cut out pastry over and make a slight slit on top of the pastry (to allow steam to escape during baking).
- Glaze pastry with beaten egg.
- Bake in a preheated oven at 200°C until golden brown for 25-30 minutes.
- Remove and serve immediately.
To prepare the filling
