-1 ½ cups chicken cubes-1 teaspoon salt-1 teaspoon Black pepper-1 teaspoon finely chopped garlic-½ teaspoon green masala-1 small onion (finely sliced)-butter (1 ½ teaspoon)-3 tblspns double thick cream-1 ½ cups sliced mushrooms-¾ cup mixed peppers (finely sliced)-1 sachet mushroom cuppa soup (usually a 24g sachet - make according to the instructions on the box and keep aside)-very finely chopped coriander (I used Iceland’s ready chopped frozen coriander - you can chop your own very finely if you’re in 🇿🇦) Other Ingredients:-Shortcrust pastry (I used the Iceland brand)-Beaten egg for brushing -Dried mixed herbs
1.) Melt butter, add onions, braise till soft, add garlic and fry for a bit till golden brown the add the chicken, salt, pepper, green masala and mushrooms- cook on medium heat till almost dry then add the chopped mixed peppers and the mushroom soup - bring to a boil on low heat.2.) Then add the double cream, also taste and add more salt/pepper if needed and the coriander, mix, remove from stove and leave to cool.3.) Cut the pastry in flowers and place in a deep muffin tray - fill with the cooked filling - top with a smaller cut of pastry flowers and a really small one to finish it off, brush with egg, sprinkle mixed herbs and bake in a preheated oven @160 degrees until the pastry is golden brown and cooked through.
INFO & TIPS
This is quite saucy (it has to be because the sauce soaks into the shortcrust pastry)