- olive oil - 1 st. a spoon
- carrots - 2 pieces (clean and cut)
- red onion - 1/2 Pieces (chopped)
- flour - 2 items. spoons
- chili powder - 1/2 teaspoons
- red pepper - 1/4 teaspoons
- peas - 1 cup
- Dijon mustard - 1 teaspoon
- cauliflower - 1/4 Pieces (cut)
- celery - 2 pieces (chopped)
- chicken breast - 2 pieces (cut into cubes)
- salt - 1/2 teaspoonfuls
- black pepper - 1/4 teaspoons
- low-fat milk - 1 1/2 cups
- mayonnaise - 2 Art. spoons
- puff pastry - 1 piece (roll out 4 large sheets)
1. Preheat the oven to 350 F. Heat the oil in a large frying pan over medium heat. 2. Put in the pan cabbage, carrots, celery and onions. Cook for 8 to 10 minutes until the vegetables soften. Sprinkle chicken with flour, salt, ground with red pepper, season with black pepper and paprika. Put the chicken in a frying pan. Cook 2-3 minutes several times stirring. 3. Pour the milk into a saucepan and bring to a boil. Stir frequently until the sauce becomes thick. Add peas, mayonnaise and mustard. Cook for about 10 minutes. Place 1 sheet of dough on a baking sheet. On top put the first layer of vegetables and chicken. Cover with a second sheet of dough and lay the next layer of chicken and vegetables. Cover the last layer of the filling with a batter. Bake for 10 minutes.
Servings: 4