Pies with chicken, green asparagus and corn

Ingredients for 1 servings:

• 3 sheets of puff pastry, frozen, approx. 225 g
• some fat for the mold
• 350 g chicken fillet(s) or inner fillets,
• 3 spring onions
• 250 g asparagus, green, prepared, weighed
• 125 g corn, from the can
• 3 small eggs
• 150 ml cream
• 1 handful of cheese, grated
• Salt and pepper, freshly ground
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

from the 12-cup muffin tin

Finely dice and chop the chicken fillet. The pieces should be pea-sized at most. Clean the spring onions, halve them lengthwise, and cut them crosswise into thin slices. Cut the green asparagus into slices no more than 1 cm thick. Heat a little oil and a small amount of water in a large pan and cook the asparagus, stirring occasionally. The water should evaporate by the end. Remove the asparagus, heat 1-2 tablespoons of oil in the pan, and brown the meat, breaking it up with a wooden spoon or similar. Sauté the spring onions for a few minutes, add the asparagus and corn kernels, and season with salt and pepper. In a bowl, whisk the eggs well with the cream and season with salt and pepper. Meanwhile, line the puff pastry sheets side by side and let them thaw. Prepare the muffin tin. Roll out the pastry sheets to about twice their size and cut each into 4 squares. Line the muffin tin wells with it. Preheat the oven to 200°C (top/bottom heat). Pour the meat mixture into the muffin tin, but do not press it down. Spread the egg mixture on top and sprinkle with grated cheese. Bake in the preheated oven on the middle rack for about 20 minutes, until the egg mixture is set and the muffins are lightly browned. Every oven bakes differently, so the baking time may vary. The patties are delicious warm or cold. If desired, you can also add fresh herbs, such as parsley and chives.