Chicken and Pastry Mugs
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 2 Tbsps all-purpose flour (plus extra for dusting)
- 2 cups Whole milk
- ½ small Leek (finely sliced)
- 4 cooked Chicken thigh (diced)
- Sage
- 4 ozs ready-made Puff pastry
- 1 small egg (beaten with 1 tbsp of water)
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Pot mit Deckel, 1 Tablespoon, 1 Teaspoon, 1 Plate, 1 Sieve, 1 Small skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Whisk
Preparation steps
1.
Place the butter in a microwaveable jug and microwave on high for 30 - 40 seconds until melted. Remove from the microwave and whisk in the flour until you have a roux.
2.
Slowly whisk in the milk and seasoning and then microwave on high for 2 minutes. Carefully remove, stir in the leek, and microwave for a further 2 - 3 minutes until thickened.
3.
Stir the chicken and sage leaves into the sauce. Adjust the seasoning to taste and divide the filling between four microwaveable mugs.
4.
Preheat the oven to 200°C (180°C fan)|400F|gas 6. Roll out the pastry on a lightly floured surface into a round approximately 1/2 cm|1/4" thick and cut out four rounds to act as lids.
5.
Brush the rims of the mugs with the egg wash before draping the pastry rounds over them and sealing well against the outside of the mugs. Brush the tops with more egg wash and bore a small hole in their centres.
6.
Bake for 18 - 22 minutes until golden brown and puffed before serving.
