1 puff pastry sheet, thawed or your preferred alternative
2 tablespoons of butter or margarine
2 tablespoons of all-purpose flour
salt and black pepper to taste
1/2 cup of chicken broth
1/2 cup of milk
2 cups of cooked chicken breast, cut into cubes
1 can of green beans or 200g of frozen green beans, cooked
2 carrots, peeled and grated (200g)
200g of white onions, cooked
1 puff pastry sheet, thawed or your preferred alternative
2 tablespoons of butter or margarine
2 tablespoons of all-purpose flour
salt and black pepper to taste
1/2 cup of chicken broth
1/2 cup of milk
2 cups of cooked chicken breast, cut into cubes
1 can of green beans or 200g of frozen green beans, cooked
2 carrots, peeled and grated (200g)
200g of white onions, cooked
Preheat the oven to a hot temperature (400F)
Divide the puff pastry into two parts
Use one part to line the bottom and sides of a 26cm refractory form
In a separate pan, melt the butter or margarine over low heat, then add the flour, salt, and black pepper
Cook, stirring constantly, until the mixture is creamy
Remove from heat, stir in the chicken broth and milk
Bring to a boil, stirring constantly, then reduce heat and simmer for 1 minute
Add the cooked chicken and vegetables
Pour into the prepared form
Roll out the remaining puff pastry to create strips and use them to create a lattice pattern over the filling
Bake for 30 minutes or until the pastry is golden brown
Let it cool, then slice and serve
To freeze: wrap the cooled tart in plastic wrap and aluminum foil
Place in the freezer
To thaw: place in the refrigerator overnight, then heat in the oven to warm.
