CHICKEN PASTEL CUPS

Ingredients:

1/2 cup + 3	tbsp	DARI CRÈME CLASSIC, softened
12	slices	loaf bread
1/4	kg	MAGNOLIA CHICKEN STATION BREAST FILLET, cut into small cubes
3	pc	PUREFOODS TENDER JUICY CHICK ‘N CHEESE HOTDOG, each piece cut into small cubes
1	pc	potato, cubed (about 1/3 cup)
1 (198 g)	can	canned mushrooms pieces and stems, drained
1	pc	carrot, grated (about 1/2 cup)
1	pc	red bell pepper, chopped (about 1/3 cup)
1	cup	MAGNOLIA PUREFRESH MILK
1/4	tsp	iodized fine salt
1/8	tsp	pepper
2	tbsp	MAGNOLIA ALL PURPOSE FLOUR, dissolved in 1/2 cup chicken stock

Procedure:

Grease a cupcake pan with 3 tbsp margarine. Set aside. Meanwhile, flatten bread slices thinly with a rolling pin. Trim edges. Press down to form bread cups in the prepared pan.
Melt 1/2 cup margarine in a pan. Sauté chicken and hotdog for 5 minutes.
Add potato, mushrooms, carrot, bell pepper and milk. Season with salt and pepper. Simmer covered for 5-7 minutes. Add flour mixture, while stirring continuously, until mixture thickens.
Scoop chicken mixture onto the prepared bread cups.
Bake in a preheated oven set to 350°F for 10-12 minutes or until light golden brown.

Makes 12 servings.

(Yield: 12 pc/1 pc per serving)

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