3C Puff Crispy Creamy Chicken

  Ingredients

• 400g Cooked chicken, shredded.
• 1 Tbsp olive oil.
• 2 Tbsp butter.
• 1 Medium onion, chopped.
• 1 Carrot, chopped quite small.
• 1 Garlic clove, crushed.
• 1/2 Pound fresh mushrooms, sliced.
• 1/4 Cup white wine.
• 2 Tbsp flour.
• 1/2 Cup thick cream.
• 1 Cup chicken stock.
• 1/2 Tbsp dried tarragon.
• 1/2 Cup grated cheese.
• 1/2 Cup grated mozzarella cheese.
• 2 Tbsp flour.
• 1 Egg, beaten.
• 4 Frozen puff pastry sheet, thawed.

  Method

• Heat the olive oil and butter in a frypan over medium heat, add the carrot, onion, garlic, and mushrooms. Cook for about 10 minutes or until the carrots and onions are almost soft.
• Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock, tarragon and cream and cook, stirring, for a further 5 minutes over medium-low heat. Add salt to taste.
• Place the pastry sheet on lightly floured surface to 12X8-inch rectangle.
• Place some chicken mixture in the centre of each rectangle, sprinkle cheese over mixture, then lift up the sides of the pastry edges to seal.
• Brush with beaten egg and bake in the preheated oven 12 minutes, or until golden brown.

  Notes

• Serve hot with ketchup, french fries or sauce