Minced Chicken and Veggies Pie, Or Puff Pastry

Minced Chicken and Vegetable Pie a la Miss Lucky Piggy

Ingredients:

1 large brown onion, chopped finely

3 garlic, chopped finely

1 red capsicum, medium size, seeded & chopped finely

1 carrots, cut small size

4 celery stalks, chopped finely

a handful of round beans, chopped finely

1/2 tsp of ground cumin

Minced chicken

2-3 eggs, beaten well

Milk, non fat, as needed.

2 tbsp oil for sautee

2 maggie block chicken cube

1/2 tsp salt

black pepper, as desired

1 puff pastry

butter to grease the oven bake

Light & tasty cheese, grated (I use "Devondale" brand, 30% less fat)

Heaps of parsley, chopped

Directions:

Heat oil & sautee onion & garlic until translucent.

Add minced chicken, sautee until cooked.

Add cumin, maggie block, salt & black pepper, mix well.

Add carrots, round beans & celery stalks, sautee until translucent.

Add capsicum, mix well.

Add parsley, mix well & switch off the stove.

Allow the sautee to cool before filling the puff pastry.

Preheat oven at 180 degree Celcius.

Lightly greased the oven bake with butter.
Place the puff pastry into the oven bake.

Place the sautee mixture into the oven bake.

Pour in the milk & beaten eggs.

Cover with grated cheese.

Cover the oven bake with aluminium foil.

Into the oven for 20 minutes.

After that, take the oven bake out, take off the aluminium foil.

Into the oven again for another 15 minutes without aluminium foil cover.

Ready to serve.

I use puff pastry as the "skin" with the same filling, without eggs & milk.

So it is now Minced Chicken & Vegetable Puff Pastry.

I cut puff pastry to half and fill it with the filling, bake it in the oven until golden brown.

It was quite big, so I cut it to half.

This one, I use the same filling with Puff Pastry as the base & fillo pastry as the cover.