Recipes

1. Prepare ahead — Hard boil your eggs, peel and slice. Set aside.
2. Crispy onions — In a pan heat ghee, add onion and 2 tsp salt and fry until golden and crispy. Remove from the pan and set aside.
3. Seal and build — In the same pan on high heat quickly seal chicken, bacon and vegetables until lightly coloured on the outside.
4. Simmer — Add coconut cream and ½ cup water, bring to a boil then reduce to a simmer. Cover and cook until chicken and vegetables are tender.
5. Thicken — Mix cornflour and ½ cup water together into a smooth paste. If the filling needs thickening add the paste gradually, stirring continuously until you reach your desired consistency. Season with salt to taste.
6. Assemble — Stir through the crispy fried onion and sliced egg. Make sure your filling is piping hot before dividing evenly into 6 ramekins.
7. Top and seal — Top each ramekin with puff pastry, pressing firmly around the edges to seal. Score the pastry lightly with a knife and brush generously with egg wash.
8. Bake — Place ramekins on a flat baking tray and bake in a fan forced oven at 200–210°C for 20–25 minutes until pastry is golden, puffed and beautiful. Watch from 18 minutes as every oven runs slightly differently.
9. Serve — Allow to sit for 5 minutes before serving.

Tips: ✅ Make the filling ahead and refrigerate — just reheat until piping hot before assembling and topping with pastry ✅ Brush a second coat of egg wash halfway through baking for an extra deep golden colour ✅ Place a sheet of baking paper under your ramekins on the tray to catch any overflow