Chicken Pie From Puff Pastry

For the chicken pie made with puff pastry, chop the chicken into thumb-sized pieces. Separate garlic and onions from peel and finely dice. Trim cauliflower roses, rinse properly and drain. Separate carrots from peel and shred into three-inch-long sticks.

Peel, core and dice tomatoes. Pit olives and cut into six. Mix egg yolks with a little tap water. Grease the gratin dish a little bit and spread three quarters of the puff pastry.

Brown the poultry pieces in hot fat, season with salt and pepper, put aside.

Heat a saucepan with clarified butter, sauté garlic and onions until translucent. Add paradeis pulp, cauliflower and carrots and pour in chicken stock. Steam the vegetables until tender, add the diced tomatoes, olives and raisins and mix gently.

Pour half of the vegetables into the mold, top with the poultry, add the rest of the vegetables with stock and season.

Brush the top edge of the mold with beaten egg, cover with the remaining puff pastry and smooth the edge of the pastry. Brush the top of the pastry with ice cream spread, prick lightly with a fork and bake in the oven at 180°C degrees for about 40 minutes until golden.

Put the chicken pie made of puff pastry in the form on the table.

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