Summary

Ingredients

• 1 pack puff pastry from the cooling shelf (roll)
• 200 g broccoli, fresh or frozen
• Salt water
• 200 ml milk
• 100 ml cream
• 1 slice (s) cheese (e.g. Chester, Gouda, processed cheese, Parmesan, etc.)
• salt and pepper
• possibly nutmeg
• cornstarch
• 1 egg (s)
• 1 chicken breast (approx. 250 g)

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Instructions

1. Cut the broccoli into florets and cook in a little salted water. Drain the broccoli, set about 1/3 of it aside and mash the rest in the pot with a spoon. Add milk, cream, spices and cheese to the mashed broccoli and bring to the boil. Add the remaining broccoli to the sauce, thicken with cornstarch and allow to cool.
2. Divide the chicken breast into 4 parts and sprinkle with pepper. Pour into the cooled sauce and put in the refrigerator overnight.
3. The next day, divide the puff pastry into 4 parts and spread the chicken and broccoli mixture on top. Fold it shut and press the edges together well. Whisk the egg and spread it on top. Bake at 180 ° C for approx. 30 - 40 minutes.