It’s been a while since I’ve blogged and for one reason and another I’ve hardly been cooking of late. Cooking is how I relax and so, having not been able to do it much recently, I’ve really missed it. This weekend my lovely friend Vicky came over for a night in front of the TV and I wanted to make something quick but interesting. Now that the weather is starting to turn, with the nights drawing in and some of us even starting to it the heating on, I felt like a pie was in order. I went with this one: chicken and asparagus.
The Mini Book of Pies by Sophie Conran is a great book – and actually – would make a nice Christmas present or stocking filler. It’s not much bigger than postcard size and is packed with lovely recipes covering sweet and savoury from both Sophie’s own collection and those of friends and families. She has lots of recipes on her blog too which you can read here.
Now I know that asparagus is out of season at the moment but I took a fancy to this recipe and needed cheering up so I thought sod it on this occasion and picked some up from our local Budgen’s. This chicken and asparagus pie is really easy to make and delicious! The coconut milk just makes it a bit different. If you can’t get asparagus, try this with leeks or broccoli.
Ingredients: (serves 4)
- Puff Pastry (Shop bought, come on.. unless you’re training for GBBO, who makes their own?)
- 1 1/2 tins coconut milk
- 1 small onion, chopped
- 400g Asparagus
- 4 skinless, boneless chicken breasts
- 2 tbsp plain flour
- Salt & pepper for seasoning.
- Pre-heat the oven to 220c / 425f / gas mark 7. Chop the chicken into bite-size chunks
- Brown the chicken over a medium heat for a few minutes and then add the onion and cook until softened.
- Snap the woody ends off the asparagus and chop into diagonal thirds. Throw them into the pan and turn the heat off.
- Now make a bechamel sauce using the coconut milk in place of milk. Do this by melting the butter and then adding the flour and stirring over a high heat (whilst bubbling) for a few minutes. Then add the coconut milk slowly stirring over a medium/low heat until the sauce thickens.
- Once done, pour in the chicken and asparagus and gently mix, before transferring to a pie dish (or as the recipe suggests, 4 individual pie dishes).
- Roll out your pastry and top the dish with it, crimping the edges and using water to help them stick to the dish. Cut a hole in the top to let steam out, or use a pie funnel.
- Egg wash (or not) as you desire and pop in the oven.
- Cook for 25 – 35 mins or until the pastry is golden.