CHICKEN, KALE AND MUSHROOM PIE

PREPARATION TIME: 20 MINS

(+ 1 HOUR COOLING) COOKING TIME: 45 MINS SERVES 6 (AS A MAIN)

2 tsp extra virgin olive oil

500g skinless chicken breast fillets,

trimmed of excess fat

1 leek, trimmed, halved

lengthways, thinly sliced

2 celery sticks, finely chopped 700g orange sweet potato,

peeled, chopped

300g button mushrooms,

thinly sliced 2 garlic cloves, crushed

1/2 bunch thyme, leaves picked 2 Tbsp wholemeal plain flour 435ml (13/4 cups) skim milk

1/2 bunch kale, inner core removed,

finely shredded

1 Tbsp wholegrain mustard

1/4 tsp smoked paprika

55g (1/2 cup) reduced-fat mozzarella 1 sheet Pampas Light Shortcrust

Pastry 25% Reduced Fat, thawed 60g egg, lightly whisked

1 Heat 1/4 teaspoon of the oil in a small non-stick frying pan over medium. Cook chicken for 3 minutes each side or until almost cooked. Transfer to a plate, cover loosely with foil and set aside.

2 Heat remaining oil in a large non-stick frying pan over medium. Add leek and celery. Cook, stirring occasionally, for 5-6 minutes or until leek starts to soften.

3 Meanwhile, put sweet potato and 60ml (¼ cup) water in a microwave-safe dish. Cover and cook on High/100% for 4-5 minutes or until tender. Drain and set aside. 4 Stir mushrooms, garlic and thyme into leek mixture. Increase heat to high and cook, stirring often, for 2-3 minutes or until mushrooms soften. Add flour to pan and cook, stirring, for 1 minute. Gradually stir in milk. Bring to a simmer. Add kale and cook, stirring, for 2-3 minutes or until softened. Remove pan from heat. Stir in sweet potato, mustard, paprika and cheese.

5 Chop chicken into pieces and stir into vegie mixture. Spoon into a 2L (8-cup) rectangular ovenproof dish. Set aside for 1 hour to cool.

6 Preheat oven to 190°C (fan-forced). Roll out pastry on a lightly floured sheet of baking paper large enough to cover filling. Place on top of filling, pinching on edge of dish to seal. Trim excess. Make a few small slits in the top to help steam escape while cooking. Brush pastry with a little egg. Bake for 25-30 minutes or until golden brown. Serve.