Chicken fillets 200 g, cut into small pieces
1 onion, finely chopped
Puff Pastry, original
1 tablespoon butter
1 teaspoon Cumin
2 teaspoons salt
1 teaspoon pepper
50 g mushrooms, chopped
3 medium carrots, finely chopped
1 sprig rosemary
¾ cup chicken stock
1 clove of garlic, finely chopped
2 tablespoons all-purpose flour
3 tablespoons cream cheese
Preheat oven to 180 degrees Celsius.
Heat a medium sized pot on the stove. Add the butter, garlic and onion and fry for about 5 minutes. Add the carrots and the chicken. Spice with salt, pepper and cumin. Cook for 5 minutes. Add the chicken stock and cook for a further 10 minutes. Add the finely chopped rosemary and the mushrooms. Cook for another 5 minutes until most of the water is cooked away. Stir in the cream cheese and one or two spoons of flour if necessary, if the sauce is to watery. Grease a medium sized bowl (or cake tin) with butter or spray and cook. Roll out the puff pastry. Line the greased bowl/ tin with pastry. Add the filling. Cover with the rest of the pastry. Use a fork and press down all around the edges on the top pastry layer to combine the top and bottom pastry layers. Make a few air holes on the top or cut or two with a knife for steam to be released. Egg wash the pastry so that if can get a nice brown colour when baking. Bake for 20 – 25 minutes until golden brown.
Enjoy with a side salad.