Parsnip and Carrot Dhal
Serve with Flatbreads
-
40 Minutes
-
Serves 4
1 Hour
Serves 4
What you'll need…
- 1 Tablespoon olive oil
- 1 Onion
- 3 Thyme sprigs
- 2 Garlic cloves
- 350g Chicken breasts
- 250g Mushrooms
- 300ml Chicken stock
- 100ml Crème fraîche
- 1 Tablespoon wholegrain mustard
- 100g Kale
- 2 Teaspoons cornflour
- 375g Pack puff pastry
- 1 Egg
The method
1
Begin by preparing your ingredients. Finely chop your onion and garlic and slice the mushrooms. Then cut the chicken into bite sized chunks.
2
Gently fry the onions in the olive oil over a medium heat in a large casserole dish. Once softened scatter in the thyme leaves and garlic and cook until fragrant.
3
Turn up the heat and add in the chicken, frying until golden but not fully cooked. Then add in the mushrooms. Heat your oven to 180°C.
4
Add in the stock, crème fraîche, mustard and kale to the casserole dish and stir. Season to your taste. Add in the cornflour and allow to thicken. If the sauce is looking runny add in some plain flour until you have the desired consistency.
5
Roll out your puff pastry so it is as thick as a £1 coin. Transfer the chicken mixture to a pie dish and place the puff pastry over the top, trim the edges and seal well using your fingers. Cut a slice in the centre of the pastry to allow the steam to escape and then complete with an egg wash.
6
Place into the oven until golden brown (around 30 minutes). Enjoy!
Recipe from BBC Good Food
