Ingredients
1 pack of ready to roll puff pastry
500g of Herb Fed chopped chicken thighs
1 chicken stock cube
1 tablespoon tarragon
4 -6 tablespoons cream
200g frozen peas (defrosted)
300ml water
1 teaspoon ground black pepper
Salt to season
1 heaped teaspoon of cornflour mixed with a splash of cold water to thicken
Asparagus spears
Method
- Preheat the oven at 220°C (200°C for fan assisted ovens)
- Place the chicken, water and stock cube into a pan and bring to the boil. Simmer gently for around 30-40 minutes until the meat is tender. Remove the chicken and shred.
- Add the black pepper, tarragon and cream to the liquid and thicken slightly with the cornflour until you get rich, thick sauce.
- Return the shredded chicken and defrosted peas to the pan and combine. Take off the heat and leave to cool slightly.
- Roll out the pastry, score an indent inside the case approx. 2 cm depth with a knife.
- Egg wash and bake for around 10 minutes until lightly golden. Remove from the oven and flatten down the inside.
- Blanch the asparagus for a few minutes to soften slightly, then add the sauce to the middle of the pastry case, spreading out evenly.
- Place the asparagus on top and bake for a further 15-20 minutes, or until the pastry is golden and the filling is piping hot. Enjoy