Ingredients 1 x large Chicken Breast, diced
6 x slices Pancetta, chopped (a little reserved for garnish)
2 x cloves garlic, chopped
1/2 Large Fennel bulb, chopped
1 x teaspoon Thyme
Approx. 1/3 cup flour
1/3 cup white wine
1/2 cup milk
Salt & Cracked Black Pepper to taste
Olive Oil for frying
3 x Puff Pastry Sheets
Preheat your oven to 200Deg C
Grab a big frypan and add your oil, garlic and Fennel. Fry well for a few minutes and then add your Pancetta. Fry until the Pancetta renders a little;
Add your chicken and cook until browned,
Sprinkle in your Thyme and Flour and mix well for a few minutes till the flour is cooked out,
Add your wine to deglaze, making sure you get all the yummy sticky bits off the bottom of the pan – its great flavour!!
Take your pan off the heat, add your milk and mix well till you have a thick sauce.
Season to taste and set aside to cool.
Grab yourself some silicone cupcake trays and give them a liberal coating with spray Olive oil;
Cut your Pastry Sheets into 4 (so you have 12 squares in total) and carefully mould each one into the cupcake pans. You may need to fold over the edges a little so it fits;
Prick the bottoms of the pastry cups with a fork a few times, before dividing your chicken mixture evenly between each one;
Make a little swirl of the extra Pancetta and place on to the top of each pie;
Bake for approx. 20 minutes or until your Pastry is lovely and golden.
This is a great spring meal, perfect for picnics, easy dinners or as an addition to a lunch buffet. Serve with a good salad and Bang! Dinner is Served.