Pies with poultry sherry cream

Name: Pies with poultry sherry cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Chicken filet; 200 g Carrots; 1/2 bunch Spring onions; 4 (à 25 g) ready puff pastry pastries; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 75 ml dry sherry; 100 g Whipped cream; 3/8 l Chicken bouillon (instant); 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Lemon slices and parsley leaves

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Chicken filet
200 g Carrots
1/2 bunch Spring onions
4 (à 25 g) ready puff pastry pastries
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
75 ml dry sherry
100 g Whipped cream
3/8 l Chicken bouillon (instant)
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Lemon slices and parsley leaves

Directions

1
Wash the chicken meat, dab dry and cut into small pieces. Peel, wash and finely dice the carrots. Clean and wash spring onions and cut into fine rings. Bake in the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 10 minutes.
2
Heat the oil in a frying pan. Fry the meat for about 5 minutes. Season with salt and pepper. Add carrots and deglaze with sherry, cream and stock. Bring everything to the boil and cook for about 8 minutes.
3
Add spring onions. Stir in the sauce thickener, bring to the boil again. Season to taste with salt and pepper. Take the pies out of the oven, put them on plates and fill them with the poultry cream. Serve garnished with lemon and parsley.