Chicken And Asparagus Slice
|Whole meal flour||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Chopped chicken||1 1⁄2 Cup (24 tbs), cooked|
|Grated edam cheese||1 Cup (16 tbs)|
|English mustard||1 Teaspoon|
|Eggs||2 , beaten|
|Canned asparagus piece||340 Gram, drained (1 Can)|
|Potatoes||2 , thinly sliced|
|Melted butter||1 Tablespoon|
|Sesame seeds||1 Tablespoon, toasted|
Stir flour and salt together.
Rub in butter until mixture resembles fine breadcrumbs.
Mix in egg yolk and water to form a dough.
Refrigerate for 30 minutes.
Roll out to line base of a greased 28cm x 18cm lamington tin.
Melt butter for 1 minute on HIGH.
Stir in flour, cook a further 1 minute on HIGH.
Gradually stir in milk and chicken stock.
Cook for 3-4 minutes on HIGH, stirring halfway through cooking.
Preheat oven 200Â°C.
Stir in chicken, cheese, mustard, eggs and asparagus.
Pour over unbaked pastry.
Top with sliced potatoes and brush with melted butter.
Sprinkle with sesame seeds.
Place on Low Rack, cook for 20-22 minutes on LOW MIX/BAKE 200Â°C.
Serve hot or cold.