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Chicken and tarragon pies
0:20 To Prep 0:50 To Cook 4 SERVINGS
Energy 2206kJ Fat saturated 5.10g
Fat Total 14.40g
Carbohydrate sugars Dietary Fibre 3.50g
Carbohydrate Total 43.10g Protein 53.90g
Tarragon gives a fantastic ﬂavour to these perfectly golden chicken pies.
All nutrition values are per serve.
1 bunch bulb spring onions 1 tablespoon margarine 250g button mushrooms, sliced 750g chicken breast ﬁllets, trimmed, chopped into 3cm pieces 1 cup reduced-salt chicken stock 1/4 cup tarragon leaves, roughly chopped 2 tablespoons cornﬂour 4 sheets frozen ready-rolled reduced-fat puff pastry, partially thawed olive oil cooking spray
1. Preheat oven to 200°C. Grease four 1 3/4-cup capacity ramekins or pudding basins. Trim and quarter onions, leaving 1cm of green stalk at top. 2. Melt margarine in a large, deep frying pan over medium heat. Add onion and cook for 3 minutes. Add mushrooms and cook for 5 minutes or until juice evaporates. Add chicken and cook for 5 minutes or until browned. 3. Add stock and tarragon. Bring to the boil. Reduce heat and simmer for 3 minutes. Combine cornﬂour and 2 tablespooons water. Pour into pan in a steady stream, stirring constantly to prevent lumps from forming. Simmer for 2 minutes or until thick. Season with salt and pepper. Set aside to cool completely. 4. Using the top of dish as a guide, cut a disc 2cm wider than the dish (all the way round) from each sheet. Spoon ﬁlling into ramekins. Top with pastry rounds, pressing edges to seal. Spray with oil. Sprinkle with salt ﬂakes and freshly ground black pepper. Cut a small cross in pie tops. Bake for 30 to 35 minutes or until pastry is light golden and puffed.
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25/07/13 6:11 AM
.taste.au/recipes/1050/chicken+and+tarragon.Taste.com.com.Chicken And Tarragon Pies Recipe . 2 of 2 25/07/13 6:11 AM .au http://www..