Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 40 mins Serves 8

250g beef ba­con 4 tbsp but­ter 1 large onion, finely chopped 2 cel­ery sticks, finely chopped 3 gar­lic cloves, crushed 4 tbsp flour 350ml chicken stock 2 bay leaves 1 tbsp vine­gar 1 tbsp fresh thyme 2 store-bought roasted chick­ens, deboned and shred­ded 250g broc­coli flo­rets, steamed 400g store-bought short­crust pas­try 1 egg, beaten

Pre­heat oven to 180°C. Fry the beef ba­con un­til crisp and drain on kitchen pa­per. Heat but­ter in a large fry­ing pan and sauté onion, cel­ery and gar­lic. Add flour and stir un­til well mixed. Add chicken stock, bay leaves, vine­gar, thyme and sea­son­ing. Stir un­til it be­gins to boil and the sauce starts thick­en­ing. Keep aside to cool. Once cool, add chicken, beef ba­con and broc­coli. Spoon the fill­ing in a pie dish, spread evenly and cover with the short­crust pas­try. Make a hole in the cen­tre of the pas­try so that the steam can es­cape. Brush egg over the pas­try and bake for 40 min­utes or un­til the pas­try is golden brown.

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