Ingredients
- 25ml butter
- 20ml oil
- ½ onion finely chopped
- 1 tsp ground ginger and garlic
- ½ tsp ground coriander
- 1 small tomato skinned and grated
- 250 g Frys Marinated Chicken chunks
- 200 ml plain yoghurt
- 5ml fresh thyme
- 200g white button mushrooms sliced
- 1 ½ tsp salt
- Ground black pepper
- 1 tbsp flour mixed with 100ml cold water
- 1 roll of puff pastry
Meat-free cream chicken and mushroom pie
Method
Heat oil and butter together in a pan, when butter melts completely add chopped onions and sauté until softened.
Add in the ground ginger and garlic, ground coriander and grated tomatoes.
Cook for 1 minute then add marinated chunks, mix in the fresh thyme.
Pour in the yoghurt, stir and simmer for 1 minute.
Add the sliced button mushrooms, cover and simmer until mushrooms are cooked.
Season with salt and ground black pepper.
Add the flour/water mixture and allow to thicken.
Cool completely before transferring this filling into a 20cm round pie dish.
Cover with rolled out puff pastry, trim edges and brush with full cream milk.
Allow to bake in a preheated oven set at 190deg.
Bake for 20 minutes or until golden brown.
Submitted byWally and Debbie Fry
Tips and Tricks
To use up leftover puff pastry, cut into small strips and brush with beaten egg. Sprinkle with cheese or cinnamon and sugar for a quick treat!
Extra yoghurt needn’t go to waste – try using it in place of some of the oil in cake recipes. This works especially well with chocolate or coffee cakes.
Leftover onions, especially cut, should be wrapped up securely or put in a sealed bag and stored in the vegetable crisper. They can also be frozen.
