Directions
- 1Melt some butter in a pan.
- 2Add in all your vegetables (carrot, celery, onion and leek).
- 3Add salt and mix well.
- 4Add in a bouqet garni and cover. Cook on medium-low for 15 minutes.
- 5Add in flour and cook for a couple of minutes.
- 6Add in homemade chicken stock.
- 7Add fresh cracked pepper.
- 8Add finely chopped broccoli and chicken.
- 9Simmer for about 15 minutes until it thickens.
- 10Remove the bouqet garni.
- 11Add sherry vinegar.
- 12Add frozen peas and heavy cream.
- 13Cook for a couple more minutes until the cream is reduced.
- 14Off the heat add in a handful of hand grated cheddar cheese.
- 15Fill up your individual ramekins.
- 16Roll out your puff pastry and cut it into triangles.
- 17Add three overlapping triangles to each ramekin.
- 18Egg wash the top and sprinkle a little Fleur de Sel on the crust.
- 19Put into a 375° oven for about half an hour.
- 20Let it sit for 5 minutes before digging in.
Ingredients
- 2 cubes butter
- 1 cup carrot
- 1 cup celery
- 1 cup onion
- 1 cup leek
- 1 bunch bouqet garni
- 1 cup flour
- 4 cups homemade chicken stock
- 1 pinch fresh cracked pepper
- 2 cups finely chopped broccoli
- 2 cups chicken
- 2 tbsp sherry vinegar
- 1 cup frozen peas
- 1 cup heavy cream
- 1 handful hand grated cheddar
- 1 sheet puff pastry
- 1 egg wash
Equipment
panbowlwooden spoontongsknifeoven
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