Chicken And Pimento Pies - cooking recipe

Ingredients

6 None skinless chicken breasts, about 1/3 lb each
2 tbsp olive oil
2 tbsp butter
1/2 lb asparagus tips
14 oz can pimientos, sliced
1/3 cup flour
2 cups milk
2/3 cup white wine
1 sheet prepared puff pastry, about 12 oz
1 None medium egg, beaten

Preparation

For the filling, cook chicken breasts in olive oil and butter for 20 mins until cooked through. Cook asparagus tips in boiling water 4-5 mins, adding pimentos for the final 30 seconds. Drain, cover, add chicken and keep warm. Add flour to pan juices and cook 30 seconds. Remove from heat and gradually stir in milk and wine. Season and bring to a boil, stirring. Stir into chicken and vegetable mixture.
For the pastry tops, preheat oven to 400\u00b0F. Cut 3/4 of the pastry into 6 triangles and place on a lightly greased baking sheet. Cut 18 diamond-shaped leaves from the remaining pastry and arrange on the triangles to decorate, fixing them in place with a little water. Brush with egg and bake 20 mins until golden, crisp and risen. Place pastry tops over filling and serve.