servings
Keys : French France European Mediterranean
Ingredients :
1 box puff pastry with sheets cut
into 12 5 inch circles
1 tbl butter
1 tbl olive oil
1/2 cup diced onion
1 x (6-oz.) bag small, whole
baby carrots
1 cup frozen peas, defrosted
2 med -sized Yukon gold potatoes,
unpeeled, cut into 1 inch
chunks and
steamed until fork tender
1 cup cooked, cubed chicken
Mustard sauce (see below)
1 cup shredded havarti cheese
Method :
• Six 1 1/2 cup size ramekins or soup bowls, lightly oiled
• Put butter and olive oil in medium-sized skillet and saute
onions until just golden. Add vegetables and chicken and stir
until heated through. Add mustard sauce, stir, then add cheese
and stir to combine.
• To prepare personal pot pies, lightly oil individual 1 1/2
cup to 2 cup gratin dishes or ramekins and place 1 puff pastry
circle in the bottom of each ramekin. Divide filling equally
between dishes, then place another puff pastry circle on top.
Bake at 350 F. for 20 minutes or until browned and bubbly.
Place ramekin on plate and serve.
• Makes 6 servings.
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