2 tablespoons flour
1/2 cup (125 ml) chicken stock
6 ounces (170 grams) chicken breast, cut into medium pieces
1/4 cup (65 ml) vegetable oil
1 red onion, julienne sliced
1 carrot, chopped
3 garlic cloves
4 radishes, halves
1 handful parsley, chopped
5 ounces (140 grams) puff pastry
1 tablespoon milk
Preheat the oven to 400 degrees F/200 degrees C.
Add the flour to a small bowl, pour 1/4 cup (65 ml) chicken stock and whisk.
Heat 2 tablespoons of vegetable oil in a skillet and cook the chicken breast until it turns white.
Add salt and pepper and cook further until the chicken becomes golden. When the chicken is cooked through, set it aside.
Heat the remaining vegetable oil in another skillet and add the red onion. Stir.
Add the carrots, crush the garlic and add it to the skillet, then add the radish halves.
Braise the vegetables and, after 1-2 minutes, add the remaining chicken stock and the flour mixture.
Stir and cook for 2-3 minutes.
Add the chicken pieces and chopped parsley. Stir again, then set aside.
Flour your countertop and place the puff pastry on it. Roll out the puff pastry using a rolling pin.
Transfer the chicken stew to a pie pan, then cover it with the puff pastry sheet.
Press the puff pastry with your finger against the pie pan edges. Prick the puff pastry with a fork. The small holes allow the hot air to come out from the inside.
Whisk the egg with some milk and make some egg wash.
Spread the egg wash over the puff pastry using a silicone brush.
Bake for 25 minutes.
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