Sunday, November 30, 2008

Creamy chicken, asparagus and tarragon pies

Makes 4

400g chicken thigh fillets, trimmed, cut into 2cm cubes
2 tablespoons plain flour
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1/3 cup dry white wine
3/4 cup chicken stock
2 tablespoons wholegrain mustard
1 bunch asparagus, trimmed, cut into 2cm lengths
1/2 cup thickened cream
1 tablespoon chopped fresh tarragon leaves
4 sheets filo pastry
olive oil cooking spray
Preheat oven to 180°C/160°C fan-forced. Place chicken and flour in a large bowl. Toss to coat.
Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Remove from pan and set aside. Increase heat to high. Cook chicken for 3 to 5 minutes or until cooked through.
Return onion mixture to pan. Add wine, stock, mustard and asparagus. Simmer, uncovered, for 2 minutes. Stir in cream and tarragon. Reduce heat to low. Cook, stirring occasionally, for 2 minutes or until thickened slightly. Season with pepper. Spoon chicken mixture into four 1 1/4 cupcapacity ovenproof dishes.
Place 1 sheet of filo pastry on a flat surface. Spray with oil and top with another sheet of filo. Cut pastry in half crossways. Repeat with remaining filo and oil. Scrunch up each piece of filo and place on top of filling. Spray pies with oil and place on a baking tray.
Bake for 8 to 10 minutes or until pastry is golden. Serve.

Recipe by Kim Coverdale

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