Tomato chicken pies

SERVES 4 PREPA­RA­TION: 15 MIN COOK­ING: 45 MIN

Drum Food - - CONTENTS -

15ml (1T) olive oil

30ml (2T) but­ter

1 onion, chopped

2 gar­lic cloves, crushed 4 sun-dried to­ma­toes, chopped 4-6 cooked chicken por­tions,

deboned and shred­ded

15ml (1T) cake flour

250ml (1c) milk

125ml (½c) chicken stock salt and freshly ground black

pep­per

125g cherry to­ma­toes, halved 500g puff pas­try, de­frosted 1 egg yolk whisked with

15ml (1T) wa­ter

Pre­heat the oven to 190°C. Grease 4 ramekins or 1 oven dish with non-stick spray.

1 Heat the oil and but­ter in a saucepan and fry the onion and gar­lic. Add the to­ma­toes and chicken and stir-fry for a few sec­onds.

2 Sprin­kle the flour over, stir into the mix­ture and add the milk and stock. Al­low to sim­mer un­til thick, stir­ring oc­ca­sion­ally to pre­vent it from burn­ing.

3 Sea­son with salt and pep­per and stir in the cherry to­ma­toes. Spoon the mix­ture into the pre­pared dish(es).

4 Lightly roll out the pas­try and cut to the size of the dishes. Place over the fill­ing and seal the edges with a fork.

5 Cut a small slit in the pie(s) and brush the egg yolk over the top. Bake for 15-20 min­utes un­til golden brown.

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