Spring patty with chicken

Preheat the oven to 175 ºC. Bring the chicken fillet into the stock. Cook the chicken fillet in 10 min. Over low heat. Remove the meat from the pan and let the broth cool down.

Heat the pie-fryers according to the instructions on the package. Put the frozen vegetables with 3 tbsp water in a microwave dish. Cover the dish with the lid (or microwave foil) and steam the vegetables in the microwave at 800 Watts for 8-10 minutes. Remove from the microwave and stir in 25 g of butter.

Meanwhile cut the chicken fillet into pieces. For the ragout, melt the rest of the butter in a thick-bottomed pan. Add the flour and cook for 2 minutes. Pour 750 ml of chicken broth slowly while stirring and stir until smooth. Add the chicken, the dairy spread and salt and pepper to the ragout to taste. Heat a few minutes more on low heat.

Place the puff pastries on 4 plates and spoon in the chicken ragout. Serve with the vegetables. Tasty with chopped fresh chives.