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Finely chop or dice a shallot. |
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I used frozen green peas. You can use either frozen, canned or fresh. |
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Beautiful colors. |
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You may also add other vegetables such as celery, carrot, onion, etc. Pretty much whatever you have on hand. |
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Stir fry everything until golden brown. Stir in flour and some salt and pepper. The flour is for thickening up the filling. |
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Pour chicken broth into the pot. |
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Simmer for 7-10 mins and turn to low heat. Then add milk and cream. I also added some parsley for more flavour and color. |
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Soooo creamy! At the point, this rich and creamy chicken and pea soup is ready to be served. YET, we have to make your day even better :) |
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Let your puff pastry thaw before you start cooking. (That is why I suggest you always read my entire blog post first ;) ) Slightly dust the work surface and pastry dough with plain flour. Roll the pastry dough out (instructions here) and cut it into desired size. I cut it into circles according to my mug size. Cover up the mug, use some water to seal the surroundings and cut off excess dough. Punch a small hole in the middle to allow steam to escape. |
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B o n a p p e t i t ! |
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Perfectly golden.... |
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.....puffy and crispy! I almost felt bad having to poke it through....but I did :D |
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And I didn't regret it. |
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The filling is warm and creamy. Full of chicken and peas in each bite. |
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I love dunking the puff pastry into the soup filling and eat it all in one bite. Heavenly! |
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Never too much pepper. |
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Hope you like my recipe. See you until next time. x |
(Makes 2 servings)
1/2 cup diced skinless, boneless chicken fillet
1/2 cup frozen green peas
1 diced shallot
1 tsp cooking olive oil
2 tbsp plain flour
1 cup organic low-sodium chicken broth
1/2 cup water
1/2 cup milk
1/4 cup heavy cream
sea salt
black pepper
cayenne pepper
frozen puff pastry
Instructions
- Thaw puff pastry 1 hour before use. Preheat oven to 400F / 200C.
- Marinate chicken with some sea salt, black pepper and cayenne pepper and set aside for 10-15 mins.
- Wash and drain the peas. Dice the shallot.
- Heat oil and stir fry the shallot. Add chicken and cook until golden brown. Add peas.
- Stir in flour and mix well. Season with salt and pepper to your preference.
- Slowly stir in chicken broth. Simmer over medium-low heat for 7-10 mins until thick.
- Turn the heat to low, stir in milk and cream.
- Place filling into a mug. Cover it with a rolled-out and cut puff pastry. Seal the edges with water.
- Bake in the preheated oven for 8 mins until pastry is puffy and golden brown.
- Allow cool for 3 mins before serving.
omg looks so yummy http://differentcands.blogspot.kr/2013/08/korea-style-week.html
ReplyDeleteThank you Diana! xx
Deletedelicious...definitely trying this out!!
ReplyDeleteNicotineResources
Do you need to use a certain kind of mug? I'm not sure all mugs are good in 400 degrees, or maybe they are.
ReplyDeleteStoneware works best I've found-takes the heat
ReplyDelete