Ham & tarragon pot pie

Use ready-rolled puff pastry for a fuss-free, midweek masterpiece - fill this pie with pulled ham hock and a creamy, herby sauce.

Ingredients

50g butter

1 onion

, chopped
2 celery sticks, chopped
50g plain flour
600ml milk

90g pack pulled ham hock
small pack tarragon

, leaves only, chopped
1 egg

, beaten
320g pack ready-rolled puff pastry
cooked peas

, to serve

Method

Heat oven to 200C/180C fan/gas 6. In a shallow casserole dish, melt the butter over a medium heat on the hob. Add the onion and celery, and fry gently to soften. Add the flour and stir to coat the vegetables. Slowly add the milk, stirring really well after each addition, making sure there are no lumps of flour before you add the next splash of milk. Once all the milk has been added, bring to a simmer to thicken, then fold in the ham hock and the tarragon. Season to taste, then add about half the beaten egg.
Cut a circle of puff pastry 2cm wider than the top of the pan and pop it onto seal in the filling underneath, folding the edges to create a crust. Cut the off-cuts of pastry into rough strips and use them to decorate the top. Brush the pastry with the remaining egg and bake in the oven for 25 mins or until the pastry is golden and crisp. Serve with peas.

Comments

Chicken Kiev

Chicken Kiev This dish is completely scrumptious but I mean how could it not be? It has everything you need, it’s got perfectly tender chicken, a crisp exterior, and a savory molten interior. This meal packs quite a hit in ways that are deeply satisfying and completely drool worthy. After you eat this chicken, I’m warning you you may need to take a nap. Oh yeah it’s one of those meals, one that just hits the spot in both flavor and how completely rich and filling it is. So let’s get into it, while this dinner requires just a smidge more effort than some of my easier meals, it’s worth it, trust me. Hails from Eastern Europe, specifically places like Russia, Ukraine, and Poland. Chicken breast is pounded out, stuffed with a garlic herb compound butter, coated with eggs and breadcrumbs, and eventually fried and/or baked. The best part of this chicken truly is the filling. You roll the flattened chicken around some garlic herb compound butter and it melts when heated up in the ove...

Vietnamese Noodles with Lemongrass Chicken

Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong) is one of my signature dishes! Vermicelli noodles topped with fresh vegetables and herbs, an incredible lemongrass marinated chicken and drizzled with Nuoc Cham, the chilli garlic sauce that’s served with everything in Vietnam!Easy enough for midweek meals, and a sensational CHEAP meal idea for large groups! Either cook the chicken in large batches on the BBQ, or even bake them, and put out all the toppings in bowls for people to help themselves!Vietnamese Noodles with Lemongrass ChickenThis is a recipe that has many fond memories associated with it because it’s one of my signature recipes that I make as a meal for large groups. Other than how delicious it is (and the Vietnamese lemongrass marinade really is exceptional!), here’s why it’s one of my all time favourite recipes:it’s cheap and simple to makecan be fully prepared ahead (including the noodles and chopping the vegetables)it’s gluten free (cater for dietary require...

Chapli Kabab Burger Recipe By Rida Aftab

Chapli Kabab Burger recipe by Rida Aftab. This delightful Fast Food recipe of Chapli Kabab Burger can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish. INGREDIENTS 1 Egg 2 Onion 4 Bun 1/2 Kg Mince beef 1/2 cup Corn flour 1 tsp Cumin seeds 1 tsp Salt 1 tbsp Ginger garlic paste 1 tbsp Pomegranate seeds 1 tbsp Whole coriander 2 tsp Red chili powder to fry Oil Ingredients for Chutney 4 Green chilies 4 cloves Garlic 1 cup Yogurt 1/2 cup Tamarind pulp 1/2 bunch Fresh coriander leaves 1/2 bunch Mint leaves 1 tsp Cumin seed METHOD Mix together 1/2 mince, 2 chopped onion, 1/2 cup corn flour, 1 tsp cumin seeds, 1 tsp salt, 1 tbsp ginger garlic pate, 1 tbsp pomegranate seeds, 1 tbsp coriander seeds, 1 egg and 2 tsp red chili powder. Mix well and make small Kabab. Heat oil and Shallow fry all Kabab. Method for ChutneyIn blender put together 4 green chilies, 4 garlic cloves, 1/2 cup tamarind pulp, 1/2 b...

Mehrab Recipes

Search This Blog