Great for stretching cooked chicken leftovers. For extra gloss, the pastry can be brushed with milk or beaten egg before cooking.
Ingredients
| 1 Tbsp | Olive oil |
| 1 | Medium onion, diced |
| 2 cloves | Garlic, crushed |
| 1 | Green capsicum, large, seeded and diced |
| 1 | Large carrot, diced |
| 1 tsp | Italian dried herbs |
| 2 Tbsp | Plain flour |
| 1 cup | Chicken stock |
| ½ cup | Cream |
| 1 cup | Peas |
| 2 cups | Cooked chicken, shredded (Main) |
| 1 sheet | Ready-rolled puff pastry (Main) |
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Directions
- Preheat the oven to 200°C.
- Heat the olive oil in a frying pan. Sauté the onion, until softened. Add the garlic, capsicum and carrot and sauté for about 4 minutes. Stir in the herbs and flour. Gradually add the chicken stock and cream, stirring until thick. Add the chicken and peas.
- Divide the mixture evenly between four 1-cup ramekins.
- Cut the pastry into 1.5cm strips. Criss-cross them over the top of each ramekin. Bake for about 20 minutes until hot and the pastry is golden.
