One day I had unexpected company coming for dinner and a pretty light pantry. They were arriving within the hour. My husband grabbed the vacuum and I perused the inventory. I had chicken style seitan, onions, a bag of frozen organic peas, and a box of puff pastry shells leftover from the holidays. There is almost always lettuce in the refrigerator. Now, seitan "chicken" in puff pastry shells has ended up being a quick go to dinner for us. You can vary the veggies, but baby peas are our favorite. Though we eat 99% fresh vegetables, I do keep a bag of frozen peas in the freezer for emergencies. The recipe doubles easily. 

• About 1 pound of chicken seitan, homemade or store bought. The package I used was 1 pound, 2 oz, cut into bite sized pieces
• 1 small onion or 1/2 medium, chopped
• Small bag of frozen peas, thawed. You probably won't use the whole bag but you can refrig what's left and use it the next day.
• 3 tbllsp margarine or grapeseed oil
• 3 tblsp. flour
• 1 1/2 cups vegetable broth
• Salt and pepper to taste
• Optional - thyme or herbes de Provence or rosemary
• Puff Pastry Shells - check the ingredients on the brand you buy. I get mine from the natural foods co-op

1. Bake puff pastry shells according to package instructions.
2. In the meantime, saute onion in the margarine or oil. Grapeseed oil has a fantastic buttery taste, but any fat of your choice should work.
3. When soft, whisk in flour and cook, stirring, until mixture is  gold in color, and looks rich.
4. Gradually add vegetable broth. Cook, stirring constantly, until mixture is smooth and thick.
5. Lower to a simmer and add seitan and as many peas as like.  
6. Season with salt, pepper and herbs if desired. Simmer until seitan and peas are heated through.
7. If too thick add a little more broth.
8. When heated through, ladle mixture into baked shells.
9. Make sure you remove the little "lid" first.
10. Place "lids" on top of filling and serve with a green salad or vegetables of your choice. Enjoy!