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2 –12 Pack Packages Puff Pastry Shells (24 Total)
1 Tablespoons Olive Oil
1 Pound Chicken Meat, Cut ¼” Dice
1 Cup Fennel, Cut ¼” Dice
1 Cup Potato, Cut ¼” Dice
1 Cup Carrot, Peeled, Cut ¼” Dice
Salt and Pepper, to Taste
1 Teaspoon Yellow Curry Powder
2 Tablespoons ZD Chardonnay
1 – 13.5 oz. Can Coconut Milk
2 Tablespoons Crème Fraiche
Chives, Finely Cut
Secret Sauce:
1/2 Cup Mayonnaise
1/2 Cup Creme Fraiche
1 Tablespoon Lime Zest
1 Teaspoon Ground Cumin
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Barbie Jamieson, Brett de Leuze, Cheryl Beguelin
and Team Captain Connor de Leuze |
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Directions:
In a small bowl mix together secret sauce ingredients. Cover and refrigerate overnight.
Bake puff pastry shells according to directions on the package.
Heat olive oil in a 10 inch saucepan on high heat, add chicken, vegetables, salt and pepper to taste and sauté for 10 minutes.
Add white wine, curry powder and cook for another 3 minutes.
Add remaining coconut milk. Reduce heat to low and cook until sauce is thickened (about 20 minutes).
Add crème fraiche and adjust chicken mixture seasoning, if needed, with salt and pepper.
Remove circle from the center of pastry shells and divide mixture evenly between shells.
Drizzle with secret sauce and garnish with chives.
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