Malta Independent - - CROSSWORD & FUN -

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.

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