March 18, 2017
1 hr 10 mins
1/3 cup unsalted butter
½ cup white onion, minced
1 tablespoon garlic, minced
1 kilogram chicken thigh fillet, cut into 1x1 inch pieces
¾ cup chorizo de bilbao, cut diagonally
¼ cup white wine
1 teaspoon salt
¼ teaspoon white pepper ground
1 cup chicken stock
1 cup potato, diced 1x1 inch
1 cup carrots, diced 1x1 inch
1 cup baby portabello mushrooms, diced 1x1 inch
½ cup baby corn
2 cups cooking cream
1 cup queso de bola, grated
2 pieces red bell pepper
3 sheets puff pastry sheets
Melt the butter over medium heat and add the onions and garlic, sauté for 3-5 minutes.
Add the chorizo and sauté for 2 more minutes. Add the chicken pieces, mushrooms, salt and pepper.
Add the white wine and reduce for 3 minutes over high heat. Pour in the stock and add the potatoes and carrots, simmer for 20 minutes.
Add the cream, red peppers, baby corn, simmer for an additional 5 minutes. Stir in the cheese and turn off the heat.
Preheat the oven to 180C.
Pour the pastel mixture into an oven-safe dish. Cover with puff pastry and bake until crisp and lightly browned for 10-12 minutes.
Your review ...
All fields are required to submit a review.