Ingredients (4 servings)
Ready-rolled puff pastry
1 large leek
1 stick celery
1 white onion
2 cloves garlic, minced
100g frozen peas
1 heaped tbsp plain flour
Freshly cracked black pepper
50g parmesan cheese
1 chicken stock cube
400-500g shredded chicken meat
250ml semi skimmed milk
1 tbsp half fat creme fraiche
Lemon
1 egg to glaze
Method:
Preheat the oven to 190°C (fan). In a deep pan, heat a small amount of oil over low heat.
Gently sweat the leek, celery, shallot, and garlic for 10 minutes until softened.
Add 1 heaped tbsp of flour, cooking for 1 minute, then gradually whisk in the cold milk.
Add the chicken stock cube and bring the mixture to a simmer, allowing it to thicken for a few minutes. Stir in the Parmesan and cracked black pepper until smooth.
Add the frozen peas and shredded chicken, then mix in the crème fraîche and a squeeze of lemon juice. The mixture should be thick and creamy.
Taste and adjust seasoning with more pepper, salt, or Parmesan if needed.
Once the mixture is slightly cooled (the peas help with this), pour it into your chosen baking dish.
Lay the rolled puff pastry over the top, trimming any excess.
Pinch the edges to form a crust, and poke a few air vents in the center.
Brush the pastry with the beaten egg to glaze. Bake for 30 minutes, or until the pastry is golden and risen.
Approximate Nutrition:
515 calories,
36g protein
33g carbs
3g fat
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