Danish Tartlet Pie - Creamy Chicken and Asparagus with a Puff Pastry Lid
Recipe for a wonderful Danish tartlet pie with creamy chicken and asparagus under a puff pastry lid.
Servings 4 people
Calories 728kcal
Ingredients
- 50 g butter
- 500 g chicken breast, cut into small cubes
- 2 tbsp plain flour
- 200 ml chicken stock
- 150 ml whipping cream (38% fat)
- 50 ml liquid from the asparagus jar
- 205 g white asparagus from a jar (drained weight) - sliced
- 1 bunch fresh green asparagus, sliced
- 1/2 lemon, juice of
- 1 roll ready-rolled puff pastry
- Salt and freshly ground pepper
- Beaten egg, for brushing
Instructions
- Melt the butter in a frying pan or saucepan and quickly brown the chicken. Season with salt and freshly ground pepper.
- Sprinkle over the flour, stir well and pour in the stock. Stir until the sauce is free of lumps, then add the cream and the liquid from the asparagus jar.
- Finally fold in the jarred and fresh asparagus, heat through briefly and season to taste with lemon juice, salt and freshly ground pepper.
- Pour the filling into a pie dish.
- Cut the puff pastry into small squares and lay them over the filling so that they overlap.
- Brush the pastry with beaten egg and bake the pie in a preheated conventional oven (top and bottom heat) at 200°C for about 20-25 minutes.
- Let the pie rest for 10-15 minutes before serving.
Nutrition
Calories: 728kcal | Carbohydrates: 35g | Protein: 35g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 573mg | Potassium: 759mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1668IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 4mg