Herewith another mouthwatering recipe from Vuyani’s Kitchen:
Ingredients for the filling:
Chicken Breast (Cubed)
2 Onions (Diced)
2 Large Cloves of Garlic
Button Mushrooms (Sliced)
Carrots (Diced)
Whole Black Pepper Corns
Fresh Thyme
Milk
Chicken Stock
Flour
Salt & Pepper
For the Crust:
Puff Pastry (You can buy this at any Supermarket) or if you are feeling adventurous you can make your own đ
1 Beaten Egg
To prepare the filling:
Pour the milk into a saucepan over medium heat. Add a whole Garlic clove, one diced Onion, Whole black peppercorns and sprig of Thyme to the milk. Let it just come to the boil and turn the heat down to a simmer for about 20 minutes.
Pour your infused milk through a sieve and set aside.
In a separate saucepan add a bit of cooking oil and Sautee the following:
1 Diced Onion, Sliced Mushrooms and Diced Carrots and a clove of minced garlic. Once this has sautéed put it aside. Now add your Chicken (with an extra bit of oil, if needed) and fry until brown. Add some Chicken stock and let it simmer to reduce the liquid. Once the liquid is simmered down considerably add your sautéed onion, mushroom, carrot and garlic.
In a separate saucepan, over a low heat, put a stick of butter (100g) and let it melt, now add 100g of flour and make a roux, add your infused milk slowly to prevent lumps to create a BĂ©chamel sauce.
Once you have your desired BĂ©chamel add it to your Chicken, onion, garlic, mush room and carrot. Let it cool down in the fridge for about 30 â 45 mins.
On a clean surface, sprinkle some flour and unroll you pastry sheets. You can decide on the size of the pie. Place a spoonful in the middle and âpinchâ the sides to form a closed unit. Make a small incision on the top for the steam to escape.
Use the beaten egg with a brush and brush your pies.
Place them in a 180 degree oven for 30 minutes until golden brown ï
Enjoy!
Happy Cooking
Chef Vusi