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18 pcs Puff pastry
200g Chicken breast
1 no Carrot (cubed)
1 no Potato (cubed)
½ tsp Dried thyme
100g Onion (chopped)
130gIDEAL® Evaporated Full Cream Milk
200g Button mushroom (sliced)
To taste Salt
To taste Black pepper
1 no Egg (egg wash)
- To make filling, melt the butter in a pan. Saute onion until fragrant.
- Add in chicken breast, carrots, potatoes and button mushroom. Keep frying until the chicken are half cooked.
- Add in flour, cook for a while. Pour the chicken broth into the pan and let simmer until the potatoes turn soft.
- Stir in IDEAL® Evaporated Full Cream Milk, season with some salt and pepper. Set aside.
- Put the filling at the middle of a piece of puff pastry, fold into desired shape. Press the edges with a fork to seal.
- Brush the surface with some egg. Bake in a preheated oven at 200℃ for 20-25 minutes.