Patty with chicken ragout

Preheat the oven to 200 ° C. Defrost the puff pastry.

Place the slices of puff pastry on a large cutting board and cut equal circles (2 circles per person).

Place half of the circles on a baking tray covered with parchment paper; this becomes the bottoms of the ragout trays.

Cut a smaller circle from the remaining circles so that you have a border of 1 cm.

Brush the edges with water and place a border on each floor. Split the egg, the protein is not used.

Beat the egg yolk and brush the puff pastry with it. Fry the ragout trays in the middle of the hot oven for approx. 15 minutes until tender and golden brown.

Switch the oven off and the oven door open and let the trays dry for another 15 minutes.

Chop the onion, cut the winter carrot and the leek fine.

Put the chicken legs with the onion, carrot, leeks, mace, cloves, bay leaves and the celery in a pan.

Add the water and bring to high heat on a high heat. Then simmer for 1 hour on the smallest kernel.

Strain the stock. Pick the meat with two forks from the chicken.

Melt the butter in a small pan with a thick bottom. Sift the flour and add and stir until there are no more lumps.

Cook for 5 minutes on low heat, making sure that it does not brown. Let the roux cool down.

Warm the stock and pour the stock at the roux. Bring to a boil while stirring, making sure that it does not burn.

Add extra stock or water if the sauce is too thick. Allow to cook gently for 15 minutes on very low heat, stirring occasionally so that it does not burn.

Season with salt and pepper and add the chicken. Put the trays on the plates and put the ragout in the trays.