Creamy Chicken Pastry
Marinate the chicken with 1 tsp TUMIX® Chicken Stock. Set aside.
Heat butter in a pan, add Holland onion and stir fry until wilted.
Add flour, stir then add milk and water. Stir again until well combined then let it boils.
Add chicken breast and cook until tender. Turn off the heat, take out the chicken breast and shred it.
Return the shredded chicken breast to the pan. Add green peas, carrot, fresh thyme, and fresh rosemary. Cook until the sauce thickens.
Season with 3 tsp TUMIX® Chicken Stock. Mix well and let it cool.
Take one piece of pastry skin, place the creamy chicken mixture on it and cover with another piece of pastry dough. Seal the edges of the pastry skin using a fork. Then, brush the top with beaten egg yolk.
Bake at 180°C for 14 minutes.
Ready to serve.