Chicken and Peas with Puff Pastry

The meat of two chicken legs I used to make the stock for the congee was waiting for a new purpose.
I went grocery shopping in the morning and bought frozen puff pastry sheets. It is a long time since I used them. Regularly I use the fresh pastry that is offered in supermarkets now. But I only needed a bit and with fresh puff pastry, I would have thrown the rest into the waste bin. The other 4 sheets are in the freezer for an other dish.

With the frozen pastry dough came a bag of frozen peas. I mostly use them. Fresh ones are not in season and I hate the canned ones.

Ingredients:
2 sheets frozen puff pastry
1 egg
200 g cooked chicken leg meat
2 spring onions
1 shallot
2 cloves of garlic
1/2 red bell pepper
100 g defrosted peas
2 tbsp butter
2 tbsp flour
100 ml double cream
75 ml milk
200 ml chicken stock
2 tbsp Noilly Prat
Nutmeg
Salt and pepper
Juice of 1/2 lemon
Chili flakes
Fresh greens

Preheat the oven 200 C.
Defrost the puff pastry sheets a bit and place them on top of each other. With a rolling pin make them a bit bigger so you can cut out 4 x10 cm discs. 2 of them need a second small cutter to make a ring. Set the ring on top of the disc, brush with beaten egg. The small middle part is brushed too and baked as the lid. Or you can cut out half moons. Use the rest as additional pastry, sprinkle with sesame seeds.
Bake for 10 - 12 min.

In a pot, heat up the butter and fry off onions and garlic. Add flour and let it cook out. Slowly add some milk, a bit after another to prevent lumps. Add stock and Noilly Prat. Season. Now in with chicken, bell pepper and peas. They need a couple of minutes to heat through completely. Now cream and some chili flakes. Finish with a but of lemon and some fresh greens.

Pour into the puff pastry shells and put the rest of the pastry around.