Did you all enjoy the holidays?

I start 2013 with one of my favourite childhood recipes. My mum made these for parties so I’m making them for my parties now. I took these to friends on old year’s eve.

So here is what you need to do:

Fill a large pan with 100 ml of water, add the chicken broth cube (buy it organic as there’s so much salt in the non-organic cubes) let is dissolve. Garnish the chicken fillet with salt and pepper and add the fillets to the chicken broth water (this will give your chicken extra flavour) Let the chicken steam (with the lid on) on low heath until there’s no water left in the pan. Mince the onions and tomatoes and put them in the pan after you have taken the chicken fillets out. Now cut the chicken in small pieces and fry the onions and tomatoes. Add the peas, carrots and capers to the tomatoes and onions, stir well and put in the chopped chicken and parsley, stir super well. In the meantime your eggs should be boiled and you can start adding the pan mixture into the puffed pastry lined with cupcake sleeves. Fill and top off with a slice of egg, close the puffed pastry by folding it together, paste egg yolk over the top to get a pretty golden brown colour. Put in the oven for 20 minutes on 180 C until they are golden brown.