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1
Preheat the oven to gas 6 / 200C / 400F and lay out 4 x 375ml / 1.5 cup volume ramekins
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2
Heat 1 tablespoon of the oil in a frying pan and brown the diced chicken
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3
Remove the chicken from the pan, add the remaining oil and the sunflower spread to melt, then add the mushrooms and sliced leek, frying until the mushrooms are golden
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4
Add the wine (or stock) and let reduce by half, it should cook down in 2 or 3 minutes.
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5
Then mix in the cornflour
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6
Stir in the coconut milk and chicken stock, alternating a bit of each at a time until all in
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7
Stir in the mustard and peas and bring to the boil, then turn down to simmer and let thicken
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8
Add the chicken pieces back in and season to taste with salt & pepper
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9
Pat out the puff pastry to 5mm thick and cut out 4 rounds that are 2cm wider than the width of your ramekins.
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10
My ramekins have handles so my rounds aren't round lol
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11
Divide the filling between the 4 ramekins
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12
Dab some extra coconut milk around the outside edge of each pastry round.
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13
This will help the lid stick to the ramekin
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14
Put the lids on, milk edge downwards and press around to secure
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15
Glaze the tops of the lids with a little more of the milk, pierce a hole in the centres to let steam out, then put in the oven for 20 minutes or until the pastry has risen and is golden (my pastry won't rise as high as wheat flour pastry)
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16
Serve with seasonal vegetables
