1 small onion chopped
½ red, green, yellow peppers chopped
1 packet baby corn finely sliced
1 cup frozen peas
2 cooked chicken breasts shredded
1 packet mushroom soup
½ cup milk
Sauté the onion in some ghee till translucent, then add the vegetables and cook till tender.
Add drops of water, if the pan cooks dry.
Add the shredded chicken then sprinkle over the soup powder.
Stir in till pasty.
Add the milk slowly till a thick sauce forms.
Bake the puff pastry in the mean time and prepare mashed potatoes (I boil the potatoes with a packet of stock powder and bruised garlic cloves. When I mash it, I use some of the stock water with butter).
Layer a sheet of puff pastry on a cookie sheet and bake for 10 mins at 200C.
Remove and cool slightly.
Layer with the cooled chicken filling then layer with mashed potato.
Sprinkle with dry parsley or nutmeg and bake at 200C till the pastry is cooked through.
You can also use a round cookie cutter to cut circles of pastry.
Line a muffin tin with the pastry and add the filling and mash and bake.
Prepared, tried and tested by: Caashifa Adams Young