1) Preheat the oven to 220C
2) Heat the oil in a pan and brown the chicken
3) Season with salt and add the onion to the pan
4) Fry the onion until soft
5) Add the asparagus to the pan and remove from the beat
6) Make the béchamel sauce - melt the butter in a pan, stir in
the flour and let it bubble for a couple of minutes
7) Gradually add the coconut milk, stirring until it has thickened.
8) Season with salt and pepper
9) Pour the béchamel sauce over chicken and then add to 4
separate pie dishes
10) Roll out the pastry and cut into four pieces that fit over the
pie dishes
11) Brush the rim of the dishes with water and lay the puff pastry
over the top
12) Trim away any extra pastry and press the pastry down with a
fork
13) Cut a small hole in the top and bake in the oven in 25
minutes
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