Prep Time 10 Min Cook Time 42 Min Ready in 52 Min Serves 4
Curried chicken and vegetable pie
Ingredients 1 tablespoon olive oil 1 small brown onion, finely chopped 1 celery stalk, trimmed, diced 400g chicken mince 2 teaspoons mild curry powder 1 carrot, peeled, cut into 1cm cubes 200g butternut pumpkin, peeled, cut into 1cm cubes 1/3 cup chicken stock 3/4 cup grated cheddar cheese 2 sheets frozen ready-rolled puff pastry, partially thawed 1 egg, lightly beaten mixed salad leaves, to serve
Directions 1. Heat oil in a frying pan over medium heat. Add onion and celery. Cook, stirring, for 2 to 3 minutes or until softened. Increase heat to high. Add mince. Cook, breaking up with a wooden spoon, for 4 to 5 minutes or until browned. 2. Add curry powder. Cook, stirring, for 1 minute or until fragrant. Add carrot, pumpkin and stock. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 6 to 8 minutes or until vegetables are tender and mixture has thickened. Cool. Stir through cheese. 3. Preheat oven to 220°C/200°C fanforced. Line a large baking tray with baking paper. Place 1 sheet pastry on tray. Top with mince mixture, leaving a 1.5cm border on all sides. Brush border with egg. Place remaining pastry sheet over mince mixture. Using a fork, press edges together to seal. Using a sharp knife, make 3 small slits into top. Brush top with egg. Bake for 20 to 25 minutes or until puffed and golden. Serve with salad.