You’ll Need
Filling
1 boneless, skinless chicken thigh (about 140g), diced
¼ small onion, finely diced
50g mushrooms, sliced
40g frozen peas
1 clove garlic, finely sliced
1 tsp olive oil
50ml chicken stock
40ml double cream
1 tsp plain flour
½ tsp dried thyme
Salt and black pepper
Topping
1 sheet ready-rolled puff pastry (approximately a 12cm square)
1 tbsp beaten egg or milk for glazing
Optional but Dangerous
Grated mature cheddar
Wholegrain mustard
Extra black pepper
Steamed green beans
Method
Preheat your air fryer to 190°C.
In a small foil pie dish or ovenproof ramekin, combine the chicken, onion, mushrooms, garlic and olive oil.
Air fry for 8–10 minutes, stirring halfway through, until the chicken is lightly browned.
Sprinkle over the flour and stir well.
Pour in the chicken stock and double cream, then add the thyme, peas, salt and black pepper.
Stir everything together and return to the air fryer for 4–5 minutes, until the sauce has thickened.
Cut the puff pastry just large enough to cover the top of the dish and press it gently around the edges.
Brush the pastry with beaten egg or milk.
Air fry for 10–12 minutes, until the pastry is puffed, crisp and beautifully golden.
Leave to stand for 3 minutes before serving.