Chicken and Asparagus Pie Recipe (Adventures in Chicken Part 6) скачать в хорошем качестве

Chicken and Asparagus Pie Recipe (Adventures in Chicken Part 6)

There is just something about the combination of chicken and asparagus in a pie. This video come with a FREE awful joke... Ingredients 500 g (16 oz) chicken, cubed 170 g (6 oz) asparagus, cut into 3cm (1½”) pieces 150 g (5 oz) tinned sweetcorn (maize) 375 ml (12 fl oz) milk 125 ml (4 fl oz) single (pouring) cream ½ tsp dried parsley 1 tsp dried thyme 2 x 250 g (8 oz) pie pastry 60 g (2 oz) butter 40 g (1½ oz) flour 1 tbsp oil Salt Pepper Instructions Blanche the asparagus in boiling water for 1 minute. Drain and put to one side. Heat the oil in a pan and fry the chicken until it starts to brown. Remove the chicken from the pan with a slotted spoon and put to one side. Fry the chicken in the oil for 5 minutes until the meat is sealed. Remove the chicken from the pan with a slotted spoon and put aside. Melt the butter in the pan and add the flour. Stir over a low heat for 1 minute. Add in the milk and the cream. Bring slowly to the boil with continual stirring. Once it starts to boil, turn off the heat and put to one side. Grease an 8″ (20 cm) pie dish and line with one of the sheets of pastry. Prick the base with a fork and bake in the oven at 180°C for 7 minutes. Put the asparagus in the part-baked pie then the chicken. Sprinkle on the herbs and season with salt and pepper. Add the sweetcorn and pour on the sauce. Place the remaining pie pastry on the top. Crimp the edges, trim and poke a few holes in the pastry to let the steam out. Bake at 180°C for 30 minutes. Allow to cool a little, then serve. Titli's Tips This dish can be served hot or chilled in the fridge and served cold for a picnic. Serves with vegetables or potatoes or a nice crisp salad.