Pastry baskets filled with chicken mushroom and spinach with bechamel

Category: starter, main course

Origin: France (known as Bouchee a la Reine)

Preparation Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:
8 pastry baskets
1 chicken breast
125g mushrooms

50g fresh spinach

1/2 onion
4 tbsp cornflour
300ml milk
grated emmental

olive oil

Preparation:
1. Cut the ckicken breast in small pieces, slice the mushrooms and chop the onion finely
2. In a frying pan, heat up a little olive oil, add the chopped onion and chicken pieces and cook for 2 minutes on medium heat

3. Add the spinach, and mushrooms to the pan and cook for a further 5 minutes
4. In a bowl, mix the cornflour with a little bit of the milk (around 50ml)
5. Place the rest of the milk in a saucepan on medium heat

6. Once the milk is nearly coming to a boil, reduce the heat and pour in the cold milk and cornflour mixture, stirring continuously
7. Once the bechamel has thickened, add the chicken and vegetable mixture from the frying pan into the saucepan and mix everything together well, then season with salt and pepper
8. Pour the mixture into each little pastry basket and top with grated emmental
9. Place in a preheated oven at 180C for around 10-15 minutes

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