Week 40: Chicken and ratatouille pie with cheese and peanut pastry. |
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07/Oct/2010 |
This was inspired by a recipe in The Creative Vegetarian Cookbook. We made a few changes, such as adding chicken (which was in the fridge and needed eating) and using the vegetables we had available in the house.
Ingredients
For the pastry:
- 60g butter
- 120g self raising flour
- 60g grated cheese
- 60g ground up salted peanuts
For the filling:
- 1 medium onion
- 1 red pepper
- 1 courgette
- ½ leek
- 3 medium tomatoes.
- pinch of chilli
- 2 cloves garlic
- 1 tsp chopped parsley
- 2 chicken breasts
For the sauce:
- 40g plain flour
- 40g butter
- 300ml milk
Method
- Mix the pastry ingredients together.
- Chop the chicken and vegetables and gently fry until the chicken is cooked and the vegetables have softened.
- To make the white sauce, make a roux using the butter and flour and slowly add the milk to make a thick sauce.
- Mix the filling and sauce together and pour into an oven-proof dish.
- Roll out the pastry and cover the filling. Brush with some beaten egg.
- Bake for 30 minutes at gas mark 5.