Ingredients
- 1 sheet puff pastry(25 cm x 25 cm1/10" x 10"), thawed
- Oil spray
- 2 tbsp butter
- 400 g1/13 oz chicken thigh fillets(or tenderloin or breast), cut into small bite size piece s
- 1 onion(small, brown, white or yellow), diced
- 2 garlic clove s, minced
- 2 bacon rashers, diced
- 1/4 cup marsala(or dry sherry, port or white wine) (see notes)
- 2 tbsp plain flour
- 2 cup sfrozen mixed peas, corn and carrots, thawed
- 2 cup ssmall broccoli florets(see notes)
- 2 cup smilk(full cream or low fat)
- 1/2 cup grated cheese(any cheese that melts. I used tasty)
- 1/4 tsp salt(plus more to taste)
- Black pepper
Instructions
- Preheat oven to 200C/390F. Lightly spray baking tray with oil.
- Cut puff pastry into 4 pieces and place on baking tray. Bake for 15 minutes until puffed and golden. Remove from oven and set aside.
- Meanwhile, melt butter in large pan over high heat.
- Add onion and garlic cloves and sauté for 1 minute.
- Add bacon and chicken and cook for 2 to 3 minutes until chicken is lightly browned but still not cooked through inside.
- Add marsala and cook for 30 seconds to allow the alcohol to cook out. Most of the marsala should evaporate.
- Add the broccoli, peas, corn and carrots and stir to combine.
- Sprinkle the flour over and add milk, stirring to dissolve the flour into the milk.
- Bring to simmer then stir through cheese, salt and pepper. Adjust salt to your taste.
- Simmer, stirring for 30 seconds to 1 minute until the sauce is thickened, then remove from heat.
- To serve, divide the chicken filling between 4 plates and top with a piece of puff pastry.
