1. Add butter, onions, and garlic to a pot.
2. Sauté until translucent.
3. Add flour, then stir and cook the flour.
4. Add warmed chicken stock, then stir until consistency is thickened.
5. Add cream, salt, pepper, and cayenne pepper, then mix well.
6. Add the boiled carrots, green peas, sweet corn, roasted chicken breast, and pecorino cheese.
7. Stir well and simmer.
8. Prepare and cut out the puff pastry.
9. Fill a ramekin with filling.
10. Brush egg wash on the rim.
11. Cover with puff pastry and bake at 200°C for 25 minutes.
12. Break open the crust and enjoy!
You can prep this meal in advance by cooking a large batch of filling, packing them into individual portions and then chill/freeze them. When you want to have a quick meal, simply preheat the oven, fill a ramekin, top with puff pastry and bake!
Recipe by Chef Autumn.