Ingredients17 items
- 1/2 kg chicken breast (cut into small pieces)
- garlic powder
- paprika
- black pepper
- salt
- rosemary
- 1 carrot (cut into small cubes)
- 1/4 onion (cut into small cubes)
- 2 celery stalks (cut into small cubes)
- butter
- garlic (minced)
- flour
- water
- TUMIX® Chicken Stock
- cooking cream
- peas
- eggs
Instructions
1
Season the chicken breast with olive oil, salt, black pepper, garlic powder, and paprika. Gently mix and cook on a pan for about 2-3 minutes until golden brown.
2
Slit the chicken 2-3 times to ensure even cooking.
3
Prepare puff pastry by cutting into 4 pieces if desired.
4
Melt butter in a pot and add finely chopped onion, carrot, and celery. Cook briefly, then add minced garlic and flour. Cook for another minute or two.
5
Add one cup of TUMIX® Chicken Stock to the mixture and stir well until it's fully dissolved. This step is crucial for authentic chicken flavor.
6
Stir in 1 cup water into the stock and mix thoroughly.
7
Place the prepared chicken breast filling back into the pot, along with peas. Season with black pepper, smoked paprika, garlic powder, and a bit of thyme or rosemary (optional).
8
Mix well to ensure all ingredients are evenly coated and seasonings are well incorporated.
9
Pour the filling mixture into a baking dish and cover it with puff pastry. If not cutting into pieces, simply place the whole puff pastry over the filling.
10
Brush beaten eggs on top of the puff pastry for a golden crust finish before baking at 190°C for about 20 minutes or until the pastry is nicely cooked and slightly browned.