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Ingredients
500g chicken thighs
1 brown onion chopped fine
1 finely chopped carrot
1 stick of celery finely chopped
1 small zucchini finely chopped
1 bay leaf
1 tsp minced garlic
½ glass of white wine
4 tbsp plain flour
50g butter
300ml milk
Extra light olive oil
2 sheets of Puff pastry
2 sheets of Shortcrust pastry
Salt & pepper
Method
1. Cut chicken into 2 cm cubes and fry in hot oil until all sealed then toss in all the vegies and fry for 2 minutes then pour in the wine and boil.
2. Once the wine has boiled, add the garlic, bayleaf, butter and flour, cook for a further 2 minutes or until the flour looks “sandy”. Add salt and pepper.
3. Slowly pour in the milk until a sauce consistency is achieved then simmer for approx. 5 minutes.
4. Allow the chicken and vegetable mix to cool then spoon into muffin tins lined with shortcrust pastry and top with puff pastry.
5. Bake at 180 degrees for 15 minutes.
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