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

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|PortionCalories = 618  
|PortionCalories = 618  
|Image = [[Image:Chicken asparagus and broad bean suet crumble recipe.jpg|alt=Electus]]
|Image = [[Image:Chicken asparagus and broad bean suet crumble recipe.jpg|alt=Electus]]
<span class="review"> <span class="reviewHeader">
====Random recipe review====
</span>
''<span class="reviewTitle">Lovely jubbly</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>
<span class="reviewDesc">Can't wait for asparagus season again...</span>
<span class="reviewAuthor"> [[User:TheJudge|The&nbsp;Judge]] </span></span>
}}
}}
Made from produce purchased from the local gardens and [[Butchers|butchers]] around Upwell.  Covered this with a fabulous [[Suet|suet]] crust that was like a savoury [[Apple crumble|apple crumble]] crust!
Made from produce purchased from the local gardens and [[Butchers|butchers]] around Upwell.  Covered this with a fabulous [[Suet|suet]] crust that was like a savoury [[Apple crumble|apple crumble]] crust!

Revision as of 14:25, 13 October 2022


Chicken, asparagus and broad bean suet crumble
Electus

Random recipe review

Lovely jubbly

4/5

Can't wait for asparagus season again...

The Judge
Servings:Serves 3
Calories per serving:618
Ready in:3 hours, 30 minutes
Prep. time:30 minutes
Cook time:3 hours
Difficulty:Average 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

Suet crust

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 into 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
  • Ready to bake

    Ready to bake

  • Add the asparagus tip when ready to bake

    Add the asparagus tip when ready to bake

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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