Adapted from a recipe in the Ugly Binder
White Sauce
30g butter
1 teaspoon wholegrain mustard
2 tablespoons flour
300 ml milk
½ cup grated cheddar cheese
Salt and pepper to taste
Filling
1 tablespoon oil
1 onion, finely chopped
3 rashers bacon, chopped
500g chicken breasts, cubed
200g pumpkin, cubed
1 cup frozen peas and corn
1 zucchini, sliced
150g broccoli, cut into florets
150g cauliflower, cut into florets
1 teaspoon fresh chopped thyme
2 sheets puff pastry, thawed
1 egg, lightly beaten
3 tablespoons sesame seeds
1. Preheat oven to 220˚C. For the white sauce, melt the butter in a saucepan. Stir in the mustard and flour and cook, stirring, for 1 minute or until golden. Remove from the heat and gradually stir in the milk. Return to the heat and cook, stirring, until the sauce boils and thickens. Stir in the cheese and season with salt and pepper.
2. To make the filling, heat the oil in a large frying pan, Add the onion and bacon and cook for 5 minutes or until the onion is soft. Add the chicken and pumpkin, Cook for 10 minutes or until browned. Add the vegetables and thyme and cook for 5 minutes or until tender.
3. Combine the chicken mixture and the white sauce. Set aside to cool. Line the base of a lightly greased 23cm pie dish with a sheet of puff pastry, allowing the excess to hang over the sides. Brush the rim with lightly beaten egg. Spoon the cooled filling into the pastry and top with the other sheet of pastry. Seal the pastry using a lightly floured fork. Trim off any excess and cut a steam hole in the top.
4. Brush with beaten egg and sprinkle with sesame seeds. Bake for 40-45 minutes, or until the pastry is crisp and golden.
Serves 6
I took chicken out of the freezer for yesterday's dinner then went with leftovers instead so needed to use the chicken breasts for tonight's meal. After my very slack attempts in the kitchen lately I purposely went looking for a chicken recipe that I hadn't made before that also had ingredients readily available in my fridge/pantry. I did pretty well, only had to ask Hubby to stop and pick up a zucchini for me. I did make a few changes to the original version of this recipe, mostly because of what I had, or rather did not have, in my fridge tonight. The end result was delicious. With a bit more seasoning (and maybe a splash of wine!) it would be a really lovely 'grown-up' dinner but as it stands, it was a very tasty and enjoyable family dinner. Offspring #2 scoffed the lot, and then tucked into some gorgeously juicy watermelon. I'm hoping this 'must eat everything in sight' will lead to a developmental spurt that includes walking! Meanwhile, Offspring #1 declared it "a bery nice dinner". I know, I really have to correct him when he mispronounces his v's as b's but it is so darn cute!
2 comments:
Yummm! That looks really good. I've never cooked with puff pastry but you make it look delicious. Did you put the pumpkin in? That seemed like one of those ingredients I'd leave out!
I think it's cute when you type like Ben talks. He's still little and he'll get it right before he heads off to college! LOL How's he doing on the "umb-Thay ucking-Say"? (hope y'all do the pig latin thing in Australia or you'll think I'm REALLLLLYYY strange!)
My oldest couldn't say his "f" sound. Telephone was "telesone" and Be Careful was "Be Caresul" (he was always the cautious one!) Youngest son couldn't say his hard c's. He'd ask me to make "hookies" and he'd tell DH..."I wanna go hamping in the hamper". We still say that sometimes! LOL Little kids are just "bery" precious. *S*
Hi Jen, yep the pumkin is in there. We all love pumpkin so I cook it alot and add it to lots of things.
The thumb "umb-Thay ucking-Say" is going okay, it still creeps in but he is starting to remember and has come to me yesterday and today to tell me he needs more "paint" on his thumb, so we're hopeful.
He cracks us up quite regularly with stuff he says, either the way he puts it or the way he pronounces it. Have a look at today's story!
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