Click to see how many people are online



A delicious warm appetizer. Pastries filled with chickenragout. A dish from the Happy Chief Cook.

Another Happy Chief Cook's Original.

Preparation Time: 40 - 55 minutes
Number of Pastries: 12.


1 tablespoon sunflower oil,
sea salt,
14 oz. chicken fillet,
1 clove minced garlic,
1 large shredded onion,
1 thinly sliced tomato,
1 tablespoon chicken herbs,
1.3 quarts water,
3 tablespoons flower,
four seasons pepper,
12 puff pastry shells.


Clean the chicken fillets.

Pour the sunflower oil into a large skillet, along with some sea salt.
Continue to fry the chicken on all sides, until nice and white.

Add the garlic, onion and tomato slices and continue baking.

Next, add the herbs along with about 9 oz. of water.

Let it simmer for about 30 - 45 minutes, but be sure to flip over the fillets and give the mixture a good stir every now and then.

In case the water evaporates too quickly you can add more as you go.

When done braising, take one of the fillets and slice into small cubes, then shred the other fillet.

Let the moisture boil down, and continue stirring to prevent it from burning.

Add the flower and stir well.
Stir-fry for about a minute, then add about a quart of water to the mixture.
Keep stirring until thickened.

Add the chicken and give it another good stir, season to taste with some sea salt and four seasons pepper.

Now heat the pastries by following the directions on the pack.

Fill the pastries with ragout, and serve right away.


A Happy Chief Cook´s Original. Added February 22, 2009.