Chicken & Tarragon Pies
Source of Recipe
Super Food Ideas
List of Ingredients
1 bunch bulb Spring Onions
1 Tbspn Butter
250g Button Mushrooms, sliced
750g Chicken Breast Fillets, chopped into 3cm cubes
1 cup Chicken Stock
1/4 cup Tarragon Leaves, roughly chopped
2 Tbspns Cornflour
4 sheets Ready-Rolled Puff Pastry
Olive Oil cooking sprayRecipe
Preheat the oven to 200C. Grease four 1 3/4 cup capacity ramekins or pudding basins. Trim & quarter onions, leaving 1 cm of green stalk at the top.
Melt butter in a large, deep frying pan over medium heat. Add onion & cook for 3 minutes. Add mushrooms & cook a further 5 minutes or until juice evaporates. Add chicken & cook for 5 minutes or until browned.
Add stock & tarragon. Bring to the boil. Reduce heat & simmer for 3 minutes. Combine cornflour & 2 tablespoons of water. Pour into pan in a steady stream, stirring constantly to prevent lumps from forming. Simmer for 2 minutes or until thick. Season with salt & pepper. Set aside to cool completely.
Using the top of a dish as a guide, cut a disc, 2cms wider than the dish (all the way around) from each sheet of pastry. Spoon the filling into the ramekins. Top with pastry rounds, pressing edges to seal. Spray with oil & sprinkle with salt flakes & freshly ground pepper. Cut a small cross in pie tops. Bake for 30 - 35 minutes or until pastry is light golden & puffed.
Nutrition per serve: 2206kj; 14.4g fat; 5.1g sat fat; 53.9g protein; 43.1g carbs; 3.5g fibre; 125mg cholesterol; 917g sodium
Serves 4
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