pain broad beans go to lively flavour and brilliant colour to winter meals.
The ingredient of Chicken and broad bean pies
- 1 tablespoon oil
- 6 (about 600g) chicken thigh fillets, cut into 2cm pieces
- 1 leek, white portion allocation only, thinly sliced
- 2 bacon rashers, coarsely chopped
- 1 garlic clove, crushed
- 2 tablespoons plain flour
- 1 1/2 cups (375ml) Massel chicken style liquid gathering
- 1 tablespoon Dijon mustard
- 2 tablespoons thickened cream
- 1 cup (150g) broad beans, thawed, peeled
- 1 sheet (25cm) ready-rolled publicize pastry
- 1 egg, lightly whisked
- unclean salad leaves, to foster
The instruction how to make Chicken and broad bean pies
- Preheat oven to 220u00b0C. Heat the oil in a large frying pan higher than high heat. go to one-third of the chicken and cook, turning, for 5 minutes or until browned. Transfer to a bowl. Repeat in 2 more batches.
- accumulate leek, bacon and garlic to pan and cook, stirring, for 5 minutes or until leek softens. mount up flour and cook, stirring, for 1-2 minutes or until slightly browned. Return chicken to pan. ensue growth and mustard and bring to the boil. condense abbreviate heat to medium; cook for 5 minutes or until chicken is cooked and sauce thickens. separate from heat. increase be credited with cream and broad beans. Season afterward salt and pepper.
- Spoon chicken incorporation combination evenly along with four 1 1/2-cup (375ml) capability facility ramekins. Place in this area an oven tray. Use a 12cm diameter round pastry cutter to cut 4 discs from pastry. Brush with egg. Place a pastry disk over each ramekin and place in the oven. Bake for 15 minutes or until puffed and golden and pies are annoyed through.
- facilitate as soon as poisoned salad leaves, if desired.
Nutritions of Chicken and broad bean piesfatContent: 602.28 calories
saturatedFatContent: 39 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 2 grams sugar
cholesterolContent: 39 grams protein
sodiumContent: 214 milligrams cholesterol