- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 thyme stems, picked leaves
- 2 cloves of garlic
- 350g chicken breast, cut into small pieces
- 250g chestnut mushrooms, sliced
- Chicken stock 300ml
- 100g crème fraiche
- 1 tbsp mustard
- 100g kale
- 2 teaspoons of corn flour, mixed with 1 tbsp of cold water
- 375g peanut puff cake, rolled into a circle slightly larger than your plate
- 1 egg yolks, to complement
How To Make :
- Heat 1/2 tbsp oil over a medium heat in a pan. Add the onion and cook for 5 minutes until it dries. Put the garlic, and stir for 1 minute. Raise the fire and add the chicken, fry until golden but not too ripe. Add mushrooms and add a little oil. Preheat oven to 200C / 180 fan.
- Crème fraiche, mustard and kale,. Add a mixture of cornstarch and stir until slightly thick.
- Pick up the pastel puff lid, tap into the side of the casserole plate. Irisi in the middle and dab a little egg. Bake for 30 minutes until golden.
