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- 40g butter
- 1 tbsp extra virgin olive oil
- 1 onion, peeled and chopped
- 2 gloves garlic, peeled and finely chopped
- 1 stick celery, chopped
- 5 leeks, washed, trimmed and finely sliced
- ½ bunch oregano leaves
- 4 sprigs Thyme leaves
- 50ml white wine
- 500g leftover chicken, shredded
- 300ml thick cream
- 2 puff pastry sheets
- 1 egg, beaten with a splash of milk
Heat butter and oil over medium heat in a large saucepan. Add onion, garlic, celery and leeks and cook for 8 minutes or until soft and caramalised. Add oregano and thyme. Season with salt and pepper and cook for a further 5 minutes.
Add chicken and white wine, cook for 3 minutes, add the cream and simmer for 10 minutes. Remove from stove and allow to cool.
Split filling between 4 ramekins. Cut puff pastry into circles larger than the diameter of the ramekins to allow it to fold over the rim. Cover each ramekin with the pastry and press with your fingers tips to make it airtight.
Brush pastry with egg wash and cook in oven at 180 degrees for 10 minutes or until the pastry is golden brown. Serve with mixed leaf salad.
Want to try out more of Miguel's recipes?
Miguel Maestre's Kingfish Ceviche
Paella a la Maestre
Chorizo and beef empanadas