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Curried chicken and vegetable pie
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Prep Time:
10 minutes
Cook Time:
42 minutes
Total Time:
52 minutes
Elevate your week with a delicious veggie-packed pie.
Ingredients:
  • 18.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 celery stalk, trimmed, diced
  • 400g chicken mince
  • 5.00 gm mild curry powder
  • 1 carrot, peeled, cut into 1cm cubes
  • 200g butternut pumpkin, peeled, cut into 1cm cubes
  • 84.15 gm chicken style liquid stock
  • 187.50 ml grated reduced-fat cheddar cheese
  • 2 sheets frozen ready-rolled puff pastry, partially thawed
  • 1 egg, lightly beaten
  • mixed salad leaves, to serve
Instructions:
  • 1. Heat oil in a frying pan over medium heat until shimmering. Add onion and celery, stirring occasionally, and cook for 2 to 3 minutes until they soften. Turn up the heat to high, add mince, and cook for 4 to 5 minutes, breaking it up with a wooden spoon until browned.
  • Sprinkle in aromatic curry powder and stir for 1 minute until fragrant. Introduce carrot, pumpkin, and stock, bringing everything to a boil. Lower the heat to medium-low and simmer covered for 6 to 8 minutes until the veggies are tender and the mixture thickens. Allow it to cool slightly before gently stirring in the cheese.
  • 1. Preheat oven to 220°C/200°C fan-forced. 2. Line a large baking tray with baking paper. 3. Place 1 sheet pastry on tray. 4. Top with mince mixture, leaving a 1.5cm border on all sides. 5. Brush the border with egg. 6. Place the remaining pastry sheet over the mince mixture. 7. Press edges together with a fork to seal. 8. Make 3 small slits into the top using a sharp knife. 9. Brush the top with egg. 10. Bake for 20 to 25 minutes or until puffed and golden. 11. Serve with salad.

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