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Method

  • Canola oil 45.0 ml
  • White onion (chopped) 80.0 g
  • Chicken fillet (cut into 1 x 1 cm cubes) 330.0 g
  • Carrot (small cubes) 60.0 g
  • Green peas 120.0 g
  • Corn kernels 60.0 g
  • Potato (cubed) 60.0 g
  • Garlic (crushed) 30.0 g
  • Fresh cream 350.0 ml
  • Water 150.0 ml
  • Black pepper (optional)
  • puff pastry 400.0 g
  • Eggs 2.0 pc
  1. Method

    1. Pre-heat oven to 180 °C.
    2. Heat the oil in a pan. Add the onions and stir-fry for 30 sec.
    3. Add the chicken and cook for 2 min. Add all the vegetables, stir fry for 1 min and add the Knorr Professional Chicken Stock Granules.
    4. Stir in the cream and water. Simmer for 5 min.
    5. Optional: Add freshly grounded black pepper.
    6. Portion onto oven proof serving dishes.
    7. Top with the puff pastry, brush with egg wash and bake until the pastry turns golden brown.
    8. Serve hot.
  2. Chefs Tip

    To reduce cost, substitute all the fresh vegetables with frozen mixed vegetables.