Patties with poultry sherry cream

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 350 g Chicken filet
  • 1 medium-sized carrot
  • 2 Spring onions
  • 4 (à 25 g) Puff pastry pies
  • 1 TABLESPOON Oil
  • 7-10 Tbsp salt, white pepper
  • 2 TEASPOONS Flour
  • 5 TABLESPOONS dry sherry
  • 100 g Whipped cream
  • 1-2 TEASPOONS Chicken broth
  • 7-10 Tbsp without lemon slices and parsley
  • 7-10 Tbsp to garnish

Directions

  1. 1

    Wash the meat, pat dry and cut into small pieces. Peel, wash and finely dice the carrot. Clean and wash spring onions and cut into fine rings

  2. 2

    Bake the pies in a preheated oven (electric range: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 10 minutes

  3. 3

    Fry the meat in hot oil all around. Season with salt and pepper. Fry the carrot and spring onions briefly. Dust everything with flour and sauté briefly. Stir in sherry, cream, 3/8 l water and stock. Bring everything to the boil and simmer for about 8 minutes. Season with salt and pepper and fill the pies with it. Garnish

  4. 4

    Drink: dry sherry

Nutrition Facts

KCAL
390 kcal
CARBS
19 g
FATS
21 g
PROTEINS
23 g