• 4 persons
  • 40 minutes preparation time
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Creamy Chicken ragout with home made pastry cup


  1. Put all the ingredients ready.
  2. Let the puff pastry defrost.
  3. First make 4 closed circles from the puff pasty and press a few times with a fork into the puff pastry. Then make 12 hollow circles. (Click on the photo of the ragout and then 1 click to the side for an example on how to make the 'pies'). Save the small inner circles as well, as these become the lids on the pies.
  4. Apply the stirred egg on the 4 circles and 'build' the pie by sticking 3 hollow rings together per pie. Apply stirred egg between each layer.
  5. Then fry the puff pastry in a oven at 200˚C golden brown.
  6. Put the contents of the tins chicken ragout in a pan. Heat the chicken ragout and let it gently simmer for 5 minutes (do not boil).
  7. Put the puff pastry pies on the plates and fill with the chicken ragout and finish it off by sprinkling with parsley.


  • 2 tins Larco chicken ragout (400 g)
  • Frozen puff pastry
  • 1 Egg, beaten
  • Parsley