Chicken, asparagus and broad bean suet crumble: Difference between revisions

Revision as of 16:05, 29 May 2019

Chicken, asparagus and broad bean suet crumble

Servings:	Serves 3
Calories per serving:	TBA
Ready in:	3 hours, 30 minutes
Prep. time:	30 minutes
Cook time:	3 hours
Difficulty:
Recipe author:	Chef
First published:	28th May 2019

Made from produce purchased from the local gardens and butchers around Upwell. Covered this with a fabulous suet crust that was like a savoury apple crumble crust!

As this will be for the two of us, I'm going to freeze half of the filling and make another pie, another day.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

pie filling

• A large pinch of black pepper
• 2 tablespoons olive oil
• 2 tablespoons of olive oil from a bottle of sun dried tomatoes
• Two large onions, finely chopped
• 4 cloves of garlic, peeled and chopped
• 2 chicken chicken breasts, chopped into bite-sized chunks
• 1 can of cream of chicken soup
• A pinch of turmeric
• A pinch of salt
• A goodly pinch of whole fennel seeds
• 1 teaspoon dried parsley
• 1 teaspoon chicken stock mixed with 180 ml boiling water to rinse out the chicken can
• A 50p bag of broad beans, podded, about a good handful
• A £1.50 bunch of asparagus, tough stalks removed by bending and snapping, tender tips removed for adding at the last minute
• A large bunch of sage leaves, left in one piece so they can be removed easily at the end

Suet crust

• 110 g suet
• 110 g self-raising flour
• 1 teaspoon baking powder
• pinch of sea salt
• pinch of freshly ground black pepper
• Enough water just to bind the mixture together, don't try and make a 'wet' pastry - as you can see from the photos, the pastry was just held together enough to just sit it on the pie contents.

Mise en place

• Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour] so it is ready for the final 30 minutes of baking

Method

filling

1. Heat the olive oil and add a pinch of black pepper
2. Chop the onions and fry them in the olive oil until golden
3. Add the garlic and stir fry for 3 minutes
4. Add the chicken and fry for a few minutes, turning often
5. Add the chicken soup a d the remaining ingredients, apart from the reserved asparagus tips, to a slow cooker set to low and slow cook for 2 hours, 30 minutes, stirring now and then

suet crust

1. Rub the flour int the suet until you can't feel the lumps in the suet
2. Add the salt and pepper and just enough water to bind the mixture so it can be squeezed into a ball without it falling apart again
3. Roll the pastry out into a shape that will roughly cover your pie bowls
4. Bake for 30 minutes

Serving suggestions

We served this with new potatoes, there was enough 'veg' in the pie filling to make a blanced meal

Recipe source

• Upwell, Norfolk!

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