Creamy Chicken Puff Pastries

This is a firm family favourite, and the only real problem is how many can you fit in before you get full (and how fast are all your dinner companions eating). They will be a hit at a party, or your family will love when you serve this up at dinner time.

Ingredients

• 2 small onion diced
• 2 Tablespoons of crushed garlic
• 2 kg of chicken breasts (cut into 1cm cubes)
• 1 Tablespoon of olive oil
• 40 mL of soya sauce
• 4 chicken stock cubes or 20mL of chicken stock powder
• 1 batch of cheese sauce (can be pre-cooked)
• 12 sheets of puff pastry

Method

1.) Marinate the diced chicken with the chicken stock and soya sauce.

2.) Fry the onion and garlic until golden brown.

3.) Add the marinated chicken to the onions and garlic, and cook it through.

4.) Preheat a conventional oven to 220ºC.

5.) Add the cheese sauce bit by bit – this may depend on how saucy you like it, but if it is too saucy, the sauce will leak out and make the pastry soggy.

6.) Mix the cheese sauce with the cooked (drained) chicken.

7.) Cut the puff pastry into the sizes you like. My personal preference is four, making it bite-size and easy to handle without being too pastry heavy.

8.) Spoon the chicken mixture onto the pastry sheets.

9.) Fold the pastry over the chicken mixture and fork the edges of the pastry, so it is joined together.

10.) Place sealed pastries on an oven tray with greaseproof paper.

11.) Brush them with milk, and prick the parcels with a fork.

12.) Cook for 10 to 15 minutes or until the pastries are golden brown.

NOTE: This quantity is enough for a hungry family of 6 for dinner with some leftovers for lunch, or enough to take to a party.