Directions
- 1Start by deboning chicken thighs.
- 2Season chicken with salt and pepper.
- 3To a hot pan, add oil and butter.
- 4Cook the chicken and place aside.
- 5Add onion to the same pan and cook till translucent.
- 6Now add mushrooms and garlic.
- 7Return the chicken along with fresh thyme and Dijon mustard.
- 8Finish with salt and pepper.
- 9Cook for a few minutes, then place aside.
- 10Next, grate some cheddar.
- 11In a saucepan on medium heat, melt butter.
- 12Then add flour.
- 13Now add milk and chicken stock and cook till it thickens.
- 14Take off the heat and finish with salt and pepper and the cheese.
- 15Add this béchamel to the chicken.
- 16Now cut rounds in puff pastry.
- 17Line a greased muffin tray with puff pastry rounds.
- 18Add your filling to the puff pastry lined muffin tray.
- 19Close with more puff pastry.
- 20Now brush with egg wash.
- 21Bake for 30 minutes at 200 C.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 400 g chicken thighs
- Salt and black pepper, to season
- 1 medium onion
- 2 cloves garlic
- 250 g mushrooms
- 1 tsp fresh thyme leaves
- 1 tsp Dijon mustard (optional, for depth)
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 0.5 cup chicken stock
- 0.5 cup grated cheese (Parmesan, cheddar)
- Salt and pepper, to taste
- 3 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
Equipment
muffin trayhot pansaucepan
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