These tasty potato-topped chicken mince pies are just perfect for dinner tonight!
Ingredients
- 1/4 cup olive oil
- 1 brown onion, chopped
- 2 carrots, peeled, chopped
- 2 zucchini, chopped
- 400g chicken mince
- 1 1/2 tablespoons plain flour
- 1 1/4 cups Massel chicken style liquid stock
- 1/3 cup flat-leaf parsley leaves, chopped
- 4 sheets frozen ready-rolled shortcrust pastry, thawed
- 500g Desiree potatoes, peeled, thinly sliced, washed
Method
- Step 1Heat 1 1/2 tablespoons of oil in a frying pan over medium heat. Add onion, carrots and zucchini. Cook, stirring, for 10 minutes or until soft. Increase heat to high. Add mince. Cook, stirring, for 5 minutes or until browned. Add flour. Cook, stirring, for 2 minutes. Stir in stock. Bring to the boil. Simmer, uncovered, for 5 minutes or until sauce thickens. Stir in parsley. Season with salt and pepper. Set aside to cool.
- Step 2Grease 4 x 3cm deep, 9.5cm (base), 12.5cm top pie dishes. Using the top of 1 pie dish, cut 1 circle from 1 sheet of pastry, 2cm wider than pie dish. Repeat with remaining pastry. Use pastry to line pie dishes. Refrigerate for 20 minutes.
- Step 3Place a baking tray into oven. Preheat oven and tray to 190C. Prick pastry bases of pie dishes with a fork. Place onto hot tray. Bake for 10 minutes. Remove pies. Increase oven temperature to 200C.
- Step 4Place half the potatoes onto a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) power for 2 minutes or until almost tender. Drain. Repeat with remaining potatoes.
- Step 5Divide mince between pie cases, pressing down so filling is no higher than pie tops. Top with potatoes. Brush with remaining oil. Season with salt. Place onto hot tray. Bake for 40 minutes or until golden. Serve.
- Author: Alison Roberts
- Image credit: Luke Burgess
- Publication: Super Food Ideas
0