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 FRESH 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:

  1. 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.
  2. Melt 1/2 cup margarine in a pan. Sauté chicken and hotdog for 5 minutes.
  3. 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.
  4. Scoop chicken mixture onto the prepared bread cups. 
  5. 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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