Chicken and avocado pie

Recipe from: 10/1/1997 12:00:00 AM
Ingredients 14
Servings 4
Time 30 minutes

Ingredients

  • 45
    g
    butter
  • 1
    onion, chopped
  • 8
    chicken thighs, skinned, deboned and cut into chunks
  • 40
    ml
    wholegrain mustard
  • 2
    ml
    dried tarragon
  • 15
    ml
    cornflour
  • 80
    ml
    milk
  • 2
    red peppers, sliced
  • salt and freshly ground black pepper
  • 1
    large avocado
  • 40
    ml
    lemon juice
  • 400
    g
    puff pastry
  • 30
    ml
    melted butter
  • 10
    ml
    mustard seeds
 

Method

20 minutes
 
1. Heat the butter and sauté the onion until soft. Add chicken and cook for about 5 minutes until chicken is no longer pink. Stir in the mustard and tarragon. 2. Mix the cornflour and milk together, then add to the chicken. Add the red pepper and season with salt and pepper. 3. Cut the avocado into large cubes and toss well in the lemon juice. Stir into the chicken mixture carefully and remove from heat. 4. Line the base and sides of a deep ovenproof dish with half the pastry. Spoon in the chicken filling. Cover with remaining pastry. Brush the top with melted butter and sprinkle with mustard seeds. 5. Bake in a preheated oven at 200 ºC for 20 minutes until golden brown and crisp.
 

Read more on: poultry  |  bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.