Chicken and asparagus pie.
Recipe by David Le Mottee
2 carrots,diced
8 shallots,halved
4 oz of of butter mushrooms
1 oz of butter
1 oz of plain flour
3/4 of milk
6 oz of asparagus, chopped
1lb of cooked chicken, sliced
2 tablespoons of single cream
375g pack of ready-rolled puff pastry
1 egg, beaten
Prep. Time → 20 min min
Cook Time → 25 min min
1. Preheat the ovento 200.
Fry the carrots, shallots and mushrooms in the butter for 5 minutes.
Stir in the flour, then the milk and simmer until thick and smooth.
2. Boil the asparagus for 3 minutes and drain.
Add to the sauce with the chicken andcream.
Pour the mixture into a pie dish.
Unroll the pastry and cover the filling.
Brush with the egg and bake for 25 minutes.
main courses November 22, 2011 10:09
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