Sunday 9 June 2013

Asparagus and Chicken Summer Pie

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Asparagus and Chicken Summer Pie. I've never tried asparagus but because it was in season I thought I'd give it a go. The recipe used double cream but I replaced it with creme fraiche which is a healthier option and you can't even tell the difference. This pie feels like summer itself, a creamy sauce filled with juicy chicken, green summer vegetables and a crispy pastry topping which when baked will make your house smell like a bakery!

A Simple List of Ingredients:

For the Filling:

1. Boneless Chicken Pieces
2. Baby Spinach
3. Asparagus
4. An Onion
5. Butter
6. An Orange
7. Frozen Peas
8. Vegetable Stock
9. Garlic
10. Creme Fraiche
11. Baby Potatoes
12. Salt and Pepper
13. Plain Flour 

For the Pastry:

1. Frozen Puff Pastry
2. Plain Flour
3. Beaten Egg

Bismillah, let's bake a pie!

Take 1 onion and 2 garlic cloves.

Peel and finely chop the garlic.

Do the same to the onion.

Melt 1 ounce butter in a large pan.

Add the chopped onion and garlic.

Cook until soft.

Take about 16 small new potatoes.

Do not peel the potatoes but roughly chop them.

Add the potatoes to the pan.

Zest one orange.

Add the zest to the pan.

Take 150 ml vegetable stock.

Add to the pan.

Stir to combine.

Boil until the stock has nearly disappeared.

Add 2 and 1/2 tablespoons plain flour.

Stir so that the flour is evenly distributed.

Take about 300 ml vegetable stock.

Add to the pan.

Stir in well to make the sauce.

Season well with salt and pepper.

Add 1 pound boneless chicken pieces.

Stir the chicken in.

Cover and simmer for about 10 minutes.

Uncover and let it cook for 5 minutes ..

.. until the sauce has thickened.

Add 150 ml creme fraiche.

Stir to combine, and cook for 3 minutes.

Take 2 bunches asparagus.

Snap off the woody ends.

Boil the asparagus in salted water until tender.

Drain and ..

.. add to the pan.

Take a handful frozen peas.

Add to the pan.

Take a bag of baby spinach.

Wash and add to the pan.

Cover the pan for few minutes until the spinach wilts.

Once the spinach has wilted ..

.. stir everything well to combine.

Place the whole mixture into a large oven dish. Taste and adjust seasoning, and allow to cool.

Roll out 1 puff pastry block on a floured surface.

The filling should have cooled slightly by now.

Cover the dish with the pastry.

Crimp the edges and place decorative leaves etc from the left over pastry.

Brush the pie well with a beaten egg. Make holes in the pie so that the steam can escape when baking.

Bake in the preheated oven at Gas Mark 7 for 15 minutes until golden brown, then turn the heat down to Gas Mark 5 and cook for a further 25 minutes. 

Serve immediately for a summer pie with a difference!


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