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 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 and prepare the chicken by chopping 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 heat off.
- Now make a bechamel sauce using the coconut milk in place of milk. Do this by meltng 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 over the chicken and asparagus and gently mix together before transferring to a pie dish (or as the recipe suggests, 4 individual pie dishs).
- 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.
You could serve with rice to compliment the coconut flavours or even a nice side salad. Seeing as we'd just stuffed our faces with a baked Camembert and crusty bread, we just had some steamed green beans.