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INGREDIENTS

• 225g butter

• 100g leeks, sliced

• 50g plain ﬂour

• 450ml milk

• 200g asparagus tips

• 500g cooked chicken, cubed

• 400g puff pastry, chilled

• 1 egg beaten

CHICKEN AND

ASPARAGUS PIE

@panasonickitchen

METHOD

1. Place the butter and leeks in dish and cover with

pierced cling ﬁlm. Place on the base of the oven

and cook on MEDIUM MICROWAVE for 4-5 mins

or until soft.

2. Add the ﬂour, stir well, and then gradually add

the milk and cook on HIGH MICROWAVE for 4

mins stirring throughout or until the sauce has

thickened.

3. Add the asparagus tips and cooked chicken.

4. Preheat the oven on CONVECTION 200˚C

5. Roll out half the pastry to ﬁt the pie tin. Prick the

base with a fork and pour in the ﬁlling mixture

6. Roll out the remaining pastry for a lid and seal

the edges with egg. Glaze the top with egg.

7. Place on shelf and cook on CONVECTION 200˚C

for 20-25mins or until cooked and browned.

ACCESSORIES

Serves 4 / Accessory: no accessory then wire

shelf in lower position Dish: 22.5cm pie tin