Chicken And Asparagus Slice Recipe
chicken and asparagus slice is a pastry filled with cooked chicken and asparagus. Prepared in the microwave, this recipe for chicken and asparagus slice is prepared with whole meal flour pastry and eggs. The filling is flavored with mustard and cheese and finished with sliced potatoes and sesame seeds before it goes in the microwave. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
| Whole meal flour | 1 Cup (16 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Egg yolk | 1 | |
| Butter | 60 Gram | |
| Butter | 60 Gram | |
| Flour | 2 Tablespoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Chicken stock | 1⁄2 Cup (8 tbs) | |
| Chopped chicken | 1 1⁄2 Cup (24 tbs), cooked | |
| Grated edam cheese | 1 Cup (16 tbs) | |
| English mustard | 1 Teaspoon | |
| Eggs | 2 , beaten | |
| Canned asparagus piece | 340 Gram, drained (1 Can) | |
| Potatoes | 2 , thinly sliced | |
| Melted butter | 1 Tablespoon | |
| Sesame seeds | 1 Tablespoon, toasted |
Directions
PASTRY
Stir flour and salt together.
Rub in butter until mixture resembles fine breadcrumbs.
Mix in egg yolk and water to form a dough.
Knead lightly.
Refrigerate for 30 minutes.
Roll out to line base of a greased 28cm x 18cm lamington tin.
FILLING
Melt butter for 1 minute on HIGH.
Stir in flour, cook a further 1 minute on HIGH.
Gradually stir in milk and chicken stock.
Cook for 3-4 minutes on HIGH, stirring halfway through cooking.
Preheat oven 200°C.
Stir in chicken, cheese, mustard, eggs and asparagus.
Pour over unbaked pastry.
Top with sliced potatoes and brush with melted butter.
Sprinkle with sesame seeds.
Place on Low Rack, cook for 20-22 minutes on LOW MIX/BAKE 200°C.
Serve hot or cold.
Stir flour and salt together.
Rub in butter until mixture resembles fine breadcrumbs.
Mix in egg yolk and water to form a dough.
Knead lightly.
Refrigerate for 30 minutes.
Roll out to line base of a greased 28cm x 18cm lamington tin.
FILLING
Melt butter for 1 minute on HIGH.
Stir in flour, cook a further 1 minute on HIGH.
Gradually stir in milk and chicken stock.
Cook for 3-4 minutes on HIGH, stirring halfway through cooking.
Preheat oven 200°C.
Stir in chicken, cheese, mustard, eggs and asparagus.
Pour over unbaked pastry.
Top with sliced potatoes and brush with melted butter.
Sprinkle with sesame seeds.
Place on Low Rack, cook for 20-22 minutes on LOW MIX/BAKE 200°C.
Serve hot or cold.
Chef
