The light is now good for photos and the weather has warmed up so I'm back on the blog again. There are vegetables in the garden and a few flowers are springing up. Thanks to the silver jubilee, there is bunting flapping about in the hedge, frightening the blackbirds.
The link - 4 and 20 blackbirds baked in a pie! Although I'm sure blackbird would be equally as good, this delicious pasty is made from the leftovers of 2 chickens (mostly leg meat). The asparagus came from a caravan in a lay-by. There seems to be a fleet of these vans parked around North Norfolk, possibly all owned by the same farm, serviced by Eastern European girls.
- left over roast chicken (diced)
- handful of asparagus
- 2 cloves of garlic
- 1 small red onion
- splash of cream
- splash of white wine
- table spoon of plain flour
- salt and pepper
- 1 slab of ready to roll puff pastry (500g?)
- 1 egg yolk
- fresh thyme
- trim the asparagus and steam it in a glug of wine with a knob of butter and a bit of water. I gave it about 10 minutes (retain the liquor).
- melt a largish knob of butter and soften the onion, finely chopped, and the chopped garlic.
- add the flour to the onion pan and cook over a low heat for a couple of minutes.
- add the liquor from the asparagus and stir. Gradually add milk and cream to loosen the sauce until it is a good consistency to bind the filling.
- add the chicken to the sauce and warm through.
- add the asparagus and fold gently into the mixture.
- sprinkle some finely chopped thyme leaves - go easy because they can over power the more delicate flavours.
- roll the pastry into a large square. Butter a baking tray and lay the pastry on it.
- pile up the filling after brushing milk about an inch wide around the perimeter (I'm a maths teacher!) of the pastry.
- fold the pastry over the top and crimp down with a fork, forming a seal.
- prick some holes in the top and brush with the beaten egg yolk.
- cook in a medium oven for about 20-25 minutes.