DIRECTIONS
- In a deep pan fry the onion and garlic.
- Add the chicken cubes and fry till golden brown
- Add peppers ,celery and spring onion cook for 1min
- Add brown onion, paprika, salt and pepper to taste.
- Add the chicken stock and water, stir and allow thickening.
- Add chicken to oven proof dish.
- Roll out the puff pastry and cut to size of dish.
- Brush with egg wash and place into the Salton
- Convection oven at 180’c for 20 min or until pastry is golden brown.
INGREDIENTS
- 1Kg Chicken breast, cubed
- 150g Onion, diced
- 1 clove garlic, minced
- 1 Green, red and yellow pepper finely diced
- 50g Celery
- 50g Spring onions
- Salt and pepper to taste
- 2 tablespoons Brown onion powder
- 1 tablespoon Paprika
- 500ml Water
- 1 tablespoon Chicken stock
- 1 Roll Puff pastry
- 100ml Egg wash
Make it perfect
