500g chicken mince
1 brown onion
2 tablespoons oil
2 teaspoons minced garlic
1 small red capsicum
1 large stick celery
1 medium carrot
1/3 cup plain flour
¾ cup milk
¾ cup chicken stock
2 tablespoons grated parmesan cheese
2 sheets puff pastry
Directions to Cook:
Preheat oven to 200°C.
Dice onion and capsicum. Thinly slice celery and grate carrot.
Heat 1 tablespoon oil in a large frypan. Brown chicken mince. Remove from pan and set aside. Drain excess pan juices. Heat extra tablespoon oil in the same pan and sauté onion, garlic, capsicum, celery and carrot until just tender. Reduce heat. Add flour and cook further 1 minute. Gradually stir in combined milk and chicken stock.
Return chicken mince to pan. Increase heat to medium and stir continuously until mixture boils and thickens. Season with salt and pepper. Cool.
Spoon half of the cooled chicken mixture down the centre of each puff pastry sheet. Fold pastry over to enclose filling and pinch together overlapped seam to seal. Seal open ends with the edge of a fork. Place pastry seam side down onto a lightly greased baking tray. Cut two small slits into top of pastry. Brush with beaten egg.
Bake for 15-20 minutes or until golden brown.
Serve with side salad.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.