Easy steps to follow and the end result is an impressive looking and tasting dish!
1 chopped onion, 2 chopped leeks, 3 chopped carrots, 400g sliced mushrooms, 100g corn, 100g butter, 1 tablespoon flour, 500ml milk, 4 sliced chicken breasts, spices and seasoning.
In a large pot add a little olive oil and 50g butter. Fry the chopped onions, leeks and carrots. Add salt and pepper to taste, and whatever spices you like. I used thyme and oregano. Fry until soft then add the mushrooms and corn. When the mushrooms and corn are cooked, make a space in the centre of the pot and add the remaining butter and flour. Cook for a minute and then add the milk, stirring constantly. Cook until the sauce thickens. Check for seasoning and add as required. At this point you have a vegetarian dish, and you can go on to placing the mixture in oven proof single serving dishes. I used 4 dishes - size 0.5l. However you can add whatever protein you like. I used chicken breasts. Fry the chicken pieces in a little olive oil, add seasoning and spices. I used thyme and paprika. Stir the chicken into the vegetable mixture. Place in baking dishes and when cooled cover with puff pastry. Cut the pastry a little wider than the dish, place over the dish and pinch the pastry to the rim of the dish so that it seals on the dish. Brush the pastry with beaten egg or milk. Make two slits in the pastry with a sharp knife and bake at 200deg celsius until the pastry is puffed and golden brown. Serve with a green salad. Enjoy! P.S. Instead of the chicken you could add fried prawns or fish.