Creamy Chicken Pastry

40m

Ingredients

Instructions

1

Marinate the chicken with 1 tsp TUMIX® Chicken Stock. Set aside.

2

Heat butter in a pan, add Holland onion and stir fry until wilted.

3

Add flour, stir then add milk and water. Stir again until well combined then let it boils.

4

Add chicken breast and cook until tender. Turn off the heat, take out the chicken breast and shred it.

5

Return the shredded chicken breast to the pan. Add green peas, carrot, fresh thyme, and fresh rosemary. Cook until the sauce thickens.

6

Season with 3 tsp TUMIX® Chicken Stock. Mix well and let it cool.

7

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.

8

Bake at 180°C for 14 minutes.

9

Ready to serve.

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