Name Chicken pimento pie

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chicken-pimento-pieImperial
1 x 3 lb oven-ready chicken, cut into 8 pieces
3/4 oz butter
3 tablespoons flour
1/2 pint milk
salt and freshly ground pepper
1 x 7 oz can red pimentos, drained and shredded
1 egg, beaten
9 oz frozen puff pastry, defrosted


Metric
1 x 1.5 kg oven-ready chicken, cut into 8 pieces
20 g butter
3 x 15 ml spoons flour
300 ml milk
salt and freshly ground pepper
1 x 200 g can red pimentos, drained and shredded
1 egg, beaten
250 g frozen puff pastry, defrosted


Put the chicken in a deep pie dish, cover and MICROWAVE ON HIGH for 12-15 minutes, stirring occasionally. Skin and bone the chicken and replace in the dish. Put the butter in a large bowl and MICROWAVE ON HIGH for 30 seconds until melted. Stir in the flour and MICROWAVE ON HIGH for 30 seconds. Whisk in the milk gradually and MICROWAVE ON HIGH for 4 minutes, stirring occasionally. Season. Add the pimentos to the chicken and spoon the sauce over the top.
Brush the edges of the pie dish with beaten egg. Roll out the pastry to make a pie lid, place over the dish and fold the edges under to form a double thickness. Make three slits on top of the pie and vertical cuts 1.5 сm/1/2 inch apart around the edges. Decorate with the pastry trimmings. MICROWAVE ON HIGH for 6 minutes. Immediately place under a preheated hot grill to brown the top.
Serves 4
NOTE: To thaw frozen puff pastry, MICROWAVE ON LOW for 1 minute, then stand for 5 minutes.

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