Thursday, December 25, 2008

Wholemeal Chicken Pie

Serves: 8


2 cups wholemeal all-purpose (plain) flour
1 tablespoon sesame seeds
2 tablespoons grated Parmesan cheese
4 ounces (125 g) butter, cubed
4 tablespoons iced water
2 cups cooked chicken, chopped
4 teaspoons butter
6 1/2 ounces (200 g) sliced button mushrooms
2 tablespoons cornflour
14 ounce (440 g) can creamy asparagus soup
1 teaspoon seeded mustard
Salt and pepper
1 egg, lightly beaten

Convection Microwave Method:


1. Sift together flour, salt and paprika. Stir in sesame seeds and Parmesan cheese.
2. Rub in butter until mixture resembles coarse breadcrumbs. Add water and mix into a soft dough.
3. Wrap in greaseproof paper. Chill for 30 minutes.


1. Melt butter for 15 seconds on HIGH. Sir in mushrooms. Cook for 2 minutes on HIGH.
2. Sir in cornflour and then soup, mustard, salt, pepper, and chicken. Allow to cool.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Roll out half the pastry to line a 8 inch (20 cm) pie plate.
5. Spoon in filling. Roll out remaining pastry to cover pie. Crimp pastry edges and brush with beaten egg.
6. Place on Low Rack. Bake for 18-22 minutes on LOW MIX/BAKE.

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