preparation time: 30 minutes
cooking time: 1 hour
1 leek, thinly sliced
75g swiss brown mushrooms, sliced
500g chicken breast fillet, cut into 2 cm pieces
1 tbs plain flour
1 cup (250 ml) chicken stock
150g sliced ham, chopped
100ml creme fraiche or cooking cream it’s ok too
1 tbs chopped fresh flat-leaf parsley
2 sheets ready-rolled frozen puff pastry, thawed
1 egg yolk, lightly beaten
- preheat the oven to moderate 180c. grease ceramic plate or pie tins. melt half of the butter in a frying pan and cook the leek over medium heat for 4-5 minutes, or until soft but not browned. add the mushrooms and cook for 1 minute. remove.
- heat the remaining butter and oil in the same pan and cook the chicken over medium heat-high hear in two batches until golden. stir in the flour, cook for 1 minute, then stir in the stock. return the leek and mushrooms to the pan and simmer over low heat, stirring often, for 10-15 minutes. add the ham and the creme fraiche and cook for 5 minutes. season. stir in the parsley and cool completely.
- lay one sheet of frozen puff on the base of plate (oven proof) grease with egg, spoon filling into it and place another sheet, tug in, grease with egg, and bake for 20-25 minutes or until golden.
serve with steam carrots and peas. or you can add carrots and peas into the mixture as well.
2 or 3 carrots, grated
half chinese cabbage, grated
1 pack of snow peas or green beans, chopped
2 tbs dried prawn, blender
10 prawn, roughly chopped
2 shallots, minced
2 garlic, minced
salt & pepper
fry shallots and garlic with a little oil until pale brown. add dried prawns and prawn, stir for 5 minutes. add carrots, cabbage, snow peas/green beans, egg, salt & pepper, stir well and cook for about 10 minutes. let it cool. put a spoon of the mixture into the spring roll sheet, and wrap it. after all wrapped, fry with a bit of oil, drain on the paper towel. serve with sweet chillie sauce.