Ready in 45 minutes
Vegetable oil ¼ cup
Large onion, diced 1
Cloves of garlic, crushed 4
Fresh Ginger, minced 1 tbsp.
Fresh Green chilli, minced 1
Carrot, peeled & diced 1 cup
Celery, diced 1 cup
Leeks, thinly sliced 1 cup
Chicken Breast Fillet, 2cm cubes 1 kg
Butter 2 tbsp.
Cake flour 3 tbsp.
Milk 1 L
Cream 1 cup
Salt To taste
Freshly ground black Pepper To Taste
Ready roll puff pastry 250 g
1 Egg, Beaten with 1 tbsp. water
In a large heavy based pot, heat the oil over medium high heat. Add the onion and sauté until translucent. Add the garlic, ginger and chilli, sauté for 2 minutes more. Reduce the heat to low and add the carrots, celery, leeks and butter. Sweat for 10 minutes until the vegetables are tender.
Add the chicken breast fillet cubes and the cake flour. Stir well to combine.
Add the milk and the cream and bring to a gentle simmer, stirring regularly. Cook for 10 minutes until the sauce thickens. Taste and correct seasoning with salt and freshly ground black Pepper.
Fill a deep oven proof dish with the filling. Roll the puff pastry over the top and crimp the pastry over the edges of the dish.
Make a small incision in the centre of the pastry to allow steam to escape while baking.
Brush the top of the pastry with beaten egg.
Bake in a pre-heated oven @ 220°C for 20 minutes.
Serve piping hot
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