Small chicken cakes

Ingredients:

Filling:
2 tablespoons olive oil
2 small onions, chopped
2 carrots, peeled and chopped
2 celery, chopped
1/2 cup frozen peas
1/2 cup frozen corn
2 cup cooked chicken, chopped
1/4 cup flour
2 cups chicken broth
1 teaspoon fresh thyme leaves
Salt and pepper to taste

For the topping:
2 puff pastry, crumbled
1 egg, beaten egg wash

Preparation:
Preheat the oven to 190°C. Grease a 12-cup skillet.
Heat the olive oil in a large skillet over medium heat. Fry the onion, carrot and celery until soft. Add peas, corn and chicken. Sprinkle flour over the mixture and let it sit until it thickens.
Pour it down the throat of the chicken and bring it to the flour. Cook until the sauce thickens. Add thyme, salt and pepper and mix. Remove from heat.
Cut the puff pastry into strips large enough to fit into muffin molds. Press the base plate into the mold and leave it on top.
teaspoons per cup. Beat the bread and brush with egg.
Bake for 25-30 minutes or until herbs are brown. Let cool for 5 minutes before serving.

– Good quality