Chicken pie

0 me gustan 0 comentarios Receta por Bradford Tetlow

Ingredientes para 4

12 oz. (350 grams) skinless, boneless chicken thighs
1 medium leek, rinsed well, trimmed and sliced
3 cloves garlic, crushed
1 medium carrot, diced
1 medium potato, diced
1 cup fresh or frozen corn kernals
1/2 cups milk
1 Tbsp Cajun Spice
2 tsp freshly chopped parsley
1 Tbsp cornstarch dissolved in 1/2 cup cold water
1 tsp sea salt
1-2 sheets pie pastry, cut into rounds slightly bigger than ramekins/baking dish
1 1/2 Tbsp olive oil

50 min · Medio

Instrucciones

1. Cut the chicken into bite-sized pieces. Set aside.

2. Preheat the oven to 180C (350F)

3. Heat the oil in a heavy saucepan over a medium heat. Saute leeks for 1 minute.

4. Add garlic and cook for 30 seconds.

5. Add the chicken and cook for 2 minutes. Add the cajun spice, carrot, potatoes and corn and stir-fry for about 2 minutes.

6. Add the salt and milk . Stir well. Reduce heat, cover and simmer for 8 minutes.

7. Add the dissolved cornstarch and stir well. Continue to simmer for another 5 minutes while the liquid thickens. Taste and add more salt if necessary.

8. Spoon the mixture into 4 small ramekins (or a 1-quart baking dish). Let sit for about 5 minutes to cool slightly.

9. Place the pastry rounds over the ramekins and press the dough down the sides. Brush the tops with a little milk and then place in the oven. Bake for 20 minutes or until tops are golden.

segundos December 19, 2011 06:05

Autor Syrie Wongkaew - (australianfood.about.com/od/me...)