Ingredients
- 3 – 4 Chicken thighs (all fat removed), finely diced .
- 2 med – large Carrots, finely diced .
- 2 medium Potatoes, finely diced.
- ½ Brown onion, finely diced .
- 1Tbs of Continental Chicken Stock Powder .
- 1Tbs of Vegeta Vegetable Stock Powder.
- 3 cups of Water.
- 2 bay leaves.
- Pinch of Pepper.
- Corn Flour Mixture (2 teaspoons of corn flour and 2 Tablespoons of water).
- Egg wash (1 egg whisked with 3Tbs of milk).
- 3 Puff Pastry Sheets.
Method
- Pre heat oven to 180 °C.
- Melt butter in a medium size pot.
- Fry off the Chicken thighs until white.
- Add carrots, potatoes, mushrooms & onion and fry for 3 – 4 minutes.
- Add stock powders to 2 cups of water. Pour water into pot.
- Add bay leaves and pepper and give a quick stir.
- Cook on high for about 10 minutes or until most of the liquid has gone.
- Add the rest of the water (1 cup) and stir though.
- Gradually add the corn flour mixture while constantly stirring until it begins to thicken (may not need to add all the mixture).
- Cut pastry sheets into 9 pieces on each.
- Place in greased muffin tray.
- Put about 2 -3 tablespoons of mixture.
- Cover with another piece of pastry (the corners oposite to the ones on the bottom, should look like a star).
- Fold the bottom corners of the puff pastry up over the lid.
- Brush with egg wash.
- Place in oven until golden brown, this should take 5 - 10 minutes.