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Categories:Viewed: 94 - Published at: 6 years ago
Ingredients
- 1 tablespoon olive oil
- 1 ounce butter
- 1 23 lbs chicken thigh fillets, cut into 1 . 5in cubes
- 7 ounces button mushrooms, sliced
- 3 green onions, thinly sliced
- 4 ounces ham slices, roughly chopped
- 2 tablespoons plain flour
- 12-34 cup milk
- 4 sheets puff pastry, ready-rolled, thawed
- 1 egg, lightly beaten
Method
- Heat a large frying pan over medium-high heat.
- Add oil and butter.
- When sizzling, add chicken.
- Reduce heat to medium.
- Cook for 8 to 10 minutes, stirring often, or until lightly browned.
- Add mushrooms, onions and ham.
- Stir until well combined.
- Cook for a further 3 to 4 minutes or until mushrooms are just softened.
- Sprinkle over flour, stirring constantly until well combined.
- Remove from heat.
- Slowly pour in milk, stirring until smooth.
- Return to heat.
- Cook, stirring, for 6 minutes or until sauce comes to the boil.
- Remove from heat.
- Season with salt and pepper.
- Set aside to cool completely.
- Preheat oven to 400F Line two baking trays with baking paper.
- Cut each sheet of pastry into 4 even squares.
- Place 8 squares onto prepared baking trays.
- Spoon chicken mixture over squares, leaving a 1.5cm border around edges.
- Place remaining pastry squares over chicken mixture.
- Using a fork, gently press edges of pastry together to seal.
- Brush tops with egg.
- Bake for 25 to 30 minutes or until golden.
- Serve.
