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2 c To 2-1/2 c chicken broth
2 c Sliced carrots
4 Sprigs fresh rosemary
4 oz Sugar snap peas, halved
1 c Pearl onions
2 tb Unsalted butter
2 tb Flour
2 c Cooked chicken, cut into
-strips
1/2 lb Puff pastry
1 Egg
1 ts Water
Bring 1 C. broth to a boil, add carrots & rosemary, boil 4 minutes. Drain,
reserving liquid. Discard rosemary. Blanch snap peas, drain, rinse under
cold water, add to carrots.
Cut a small “X” in the root end of each onion, bieng careful not to cut too
deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.
Melt butter in a saucepan, add flour and cook, whisking over medium-low
heat for 3 – 4 minutes. Add reserved carrot liquid and enough broth to
equal 2 C. Cook, whisking, until thickened. Add a sprig of rosemary,
cover, set aside to cool.
Lightly butter 4 – 1-1/2 C. ramekins. Place a portion of chicken in each,
followed by a portion of the vegetables. Pour the thickened sauce over
each mixture. Cover ramekins and place in refrigerator.
On a cool, floured surface, roll out patry to form a 1/4″ thick rectangle.
Cut into 4 rectangle.
Whisk water and egg together, brush the outside rim of each ramekin with
egg wash. Drape patry over top and seal edges. Trim any excess dough and
chill in freezer for 20 minutes.
Preheat oven to 475 and bake 15 to 18 minutes, til pastry is puffed and
well-browned.
Serves 4
(adapted from The New Basics Cookbook)
* The Polka Dot Palace BBS 1-201-822-3627.
Yields
4 Servings
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