Chicken and asparagus pie: Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | |||
{{recipesummary | {{recipesummary | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
| Line 26: | Line 27: | ||
| Sea [[Salt|salt]] and freshly milled [[Black pepper|black pepper]] | | Sea [[Salt|salt]] and freshly milled [[Black pepper|black pepper]] | ||
| 225g/8oz ready rolled [[Puff pastry|puff pastry]] | | 225g/8oz ready rolled [[Puff pastry|puff pastry]] | ||
}} | }} | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Preheat the oven to 200° C (400° F - Gas 6 - Moderately hot) | * Preheat the oven to 200° C (400° F - Gas 6 - Moderately hot) | ||
Revision as of 15:32, 16 January 2014
| Chicken and asparagus pie | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 1 hour |
| Prep. time: | 15 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
A really tasty and attractive dish, this one. If you can't be bothered to make chicken stock, rather than using a stock cube you might be better off cheating and using a good quality tin of chicken & asparagus or chicken & mushroom soup. I would omit the flour if you do it this way.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A few home smoked bacon rashers, chopped - or just nice quality bacon.
- 500 g ( 1lb 2 oz) chicken breasts, diced.
- 1 onion, peeled and chopped
- 1 clove of garlic, peeled and crushed (optional)
- Olive oil for frying
- 2 tablespoons freshly chopped parsley
- 8 asparagus spears, chopped into 2.5 cm (1") lengths
- Handful of mushrooms, brushed clean and sliced
- 284 ml (1/2 pint) chicken stock
- 2 tablespoons plain flour
- Sea salt and freshly milled black pepper
- 225g/8oz ready rolled puff pastry
Mise en place
- Preheat the oven to 200° C (400° F - Gas 6 - Moderately hot)
- If your electric oven has the options of upper, lower, both elements, use the lower element.
Method
- Take the pack of pastry out of the fridge and allow to reach room temperature before using (step 8)
- Heat a few tablespoons of olive oil in a pan or a wok and fry the onions (and garlic if using) for 3 minutes
- Season the flour with salt and pepper and toss the chicken pieces in the flour.
- Add the chicken to the onions and brown, turning often.
- Arrange the chicken, bacon, onions, mushrooms and asparagus in an oven-proof dish.
- Pour the chicken stock or soup over the ingredients.
- Roll out the pastry so it is large enough to cover your dish.
- Brush the edge of the dish with water to help the pastry stick.
- Cut a 1cm (½") hole in the top to allow steam to escape or even better, put in a pie funnel.
- Bake for 25 to 30 minutes in the middle of the oven until the pastry is golden brown.
- Check after 20 minutes and if the crust looks as though it might be starting to burn, lay a sheet of tin foil over the top.
Serving suggestions
Serve with hot jacket potatoes.
See also
- Get chicken pieces the economical way, joint the chicken yourself