Ingredients
Filling
- 1 clove garlic
- 1 onion, halved
- 20 grams olive oil
- 400 grams Chicken Thighs diced
- 1 carrot
- 1 zucchini
- 100 grams frozen peas, 1 MC Full
- 1 Shallott
- 6 mushroom caps, sliced
- 250 grams EDC Potato and Leek Soup, left over from last night!!
- 50 grams white wine
- 2 sprig Tarragon, dried or fresh
- 20 grams flour, corn flour or plain
2 Sheets of Puff Pastry or EDC Puff Pastry
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre heat oven to 200 degrees
Chop onion and garlic 2 sec/speed 7
Scrap down bowl
Add oil
Sauté 2 min 30/100 degrees / speed 2
Add carrot, zucchini and spring onion– Chop 4 sec/speed 4
Add Chicken, left over Potato and Leek Soup, chopped mushrooms, 50ml of white wine and tarragon leaves
Cook 8 min/100 degrees/
"Counter-clockwise operation" /speed 2Add flour cook 2 min/100 degrees/
"Counter-clockwise operation" /speed 2Line pie dish with 1 pastry sheet or enough EDC puff pastry to cover base
Add filling
Top with the last sheet or rolled out thin EDC puff pastry
Brush with milk
Cook for 20 min or until brown and pastry cooked
Enjoy!!
Filling
Tip
Adjust flour to suit
Could be made in individual ramekins with just a pastry top!
Great for left over soup
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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