INGREDIENTS

1 litre chicken broth

½ cup butter

½ cup flour

3 medium carrots

2 stalks of celery

½ Spanish onion

1 can of peas

2 chicken breasts

200ml 35% cream

6 Dumas puff pastry shells

INSTRUCTIONS

  • To make the roux to thicken the sauce, melt the butter on medium heat and once melted, add flour.
  • Heat the flour and butter mixture until the mixture turns to a golden colour (about 4 minutes) and set aside.
  • In a medium saucepan, bring the chicken broth to a simmer and then add the cream.
  • Peel and dice vegetables into 1 cm cubes.
  • On a different cutting board, cut the chicken breast into medium-sized cubes, slightly larger than the vegetables.
  • Sauté the vegetables in a skillet over medium heat for about 5 minutes and set aside in a bowl.
  • Cook the chicken in a pan over high heat until they brown. Once they are cooked, for about 4-5 minutes, add the vegetables.
  • In the simmering broth, add the roux and whisk vigorously on high until the sauce is very thick. 
  • Turn heat to low and add the vegetables, chicken and peas that were strained, to the sauce.
  • Stuff the Dumas puff pastry shells with filling. 
*Optional* Reheat the puff pastry in the oven at 350°C for a few minutes for crispy and flaky pastry.

INSTRUCTIONS

  • To make the roux to thicken the sauce, melt the butter on medium heat and once melted, add flour.
  • Heat the flour and butter mixture until the mixture turns to a golden colour (about 4 minutes) and set aside.
  • In a medium saucepan, bring the chicken broth to a simmer and then add the cream.
  • Peel and dice vegetables into 1 cm cubes.
  • On a different cutting board, cut the chicken breast into medium-sized cubes, slightly larger than the vegetables.
  • Sauté the vegetables in a skillet over medium heat for about 5 minutes and set aside in a bowl.
  • Cook the chicken in a pan over high heat until they brown. Once they are cooked, for about 4-5 minutes, add the vegetables.
  • In the simmering broth, add the roux and whisk vigorously on high until the sauce is very thick. 
  • Turn heat to low and add the vegetables, chicken and peas that were strained, to the sauce.
  • Stuff the Dumas puff pastry shells with filling. 
*Optional* Reheat the puff pastry in the oven at 350°C for a few minutes for crispy and flaky pastry.

OTHER RECIPES

cheesy puff pastry straws

puff pastry straws

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Preparation time: 30 minutes

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cheesy puff pastry straws

puff pastry straws

Serves: 10 straws

Cooking time: Betweet 15 to 20 minutes

Preparation time: 30 minutes

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Festive Puff Pastry Bites

Serves: 12 bites

Cooking time: 15 minutes

Preparation time: 30 minutes

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Egg In A Pastry Shell

Serves: 4 portions

Cooking time: 20 to 30 minutes

Preparation time: 10 minutes

See the recipe!