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This weeks recipe was based on the chicken and ratatouille pie from three years ago, when I last tried to cook a new recipe every week.
The pastry was made exactly as I described but for some reason it came out fairly dry and crumbly so we put discs of it on top, like a cobbler, instead of a single sheet. It still tasted good though.
To make the filling, I finely diced one onion and a clove of garlic and fried them in butter until soft. I warmed about 200ml of milk with a pinch of nutmeg, some freshly ground pepper and a clove. I strained the milk through a sieve into the pan with the onions. I added the diced turkey and a couple of tablespoons of cream cheese. The asparagus was placed in the bottom of a pyrex dish, the turkey in white sauce was poured over the top. Finally the discs of pastry were put on top.
The pie was cooked at gas mark 5 for around 45-50 minutes until the sauce was bubbling and the topping was crispy.