Chicken puff pie

  

An English style dish with lemon freshness to it!

You'll need:

part of a chicken breast (around 100g maybe less)

6-7 medium size mashrooms (champignons de Paris)

10 black olives

sour cream

one lemon

puff pastry dough

oregano

salt & pepper

(these should be enough to make two mini pies like the ones above)

1. Pour hot water over the lemon and zest it.

2. Cut the chicken into small cubes and transfer into a pan. Squezze out juice from half a lemon onto it (remember to massage the lemon first, so that it gives out more juice ;)). Add some oil, salt and pepper and a generous dose of oregano. Fry and then transfer into the ramekins.

3. Peel the mashrooms and cut into small pieces. Fry with salt and oregano. Once they turn beautifully gold, transfer them into the ramekins.

4. Cut the olives into slices and add on top.

5. Pour some more lemon juice over the mixture.

6. Pour cream over it all. Add lemon zest on top.

7. Roll out some puff pastry and cut circles which have a radius about 1cm bigger than the radius of the ramekins. Cover the ramekins and cut holes in the pastry.

8. Spread some cream over th pastry if you want it to become golden after baking.
9. Put in the oven set for 200 degrees for 15-20 minutes. I recommend to put them on a tray as unfortunately, they sometimes leak, and it's always better to clean a tray rather than the whole oven.

e voila!

Bon appétit!