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  • Chicken thighsand leg deboned and cubed 1.0 kg
  • Chicken, breastcubed 500.0 g
  • Onions, sliced thick julienne 500.0 g
  • Butter 50.0 g


  • Mushrooms, Button (Champignons de Paris), quartered 250.0 g
  • Garlic 10.0 g



  • puff pastry 400.0 g
  • Eggs, large (class A) 3.0 pc


  1. Chicken

    • Season the chicken cubes with Robertsons Barbeque Spice
    • Heat the pan, add the butter and cook the thick onions slices and chicken pieces untill golden brown.
  2. Mushrooms:

    • Set chicken and onions aside, then saute the mushrooms and garlic in the same pan.
  3. Sauce:

    • Mix the milk with the Knorr Classic White Sauce powder and the Knorr Chicken Stock Granules.
    • Pour into pot and bring to the boil, stirring continuously while boiling and let it simmer for 2 minutes.
  4. Pastry:

    • Lightly roll out the puff pastry to fit inside the baking tray. Cut strips the length of the tray and then set them so they sit vertically on the puff pastry base (to show the puff pastry sheets as they cook)
    • Whisk the egg and brush over the pastry
    • Bake in a hot oven for 20 minutes till golden brown.
  5. To assemble:

    • Add the chicken veloute inside the pastry base (just enough to add moisture).
    • Add the chicken pieces on top of the veloute.
    • Add the mushrooms and onions.
    • Garnish with micro herbs.