Chicken pie

Riska Mustika

Ingredients

  • 1 roll ready shortcrust pastry
  • Filling
  • 300 gram chicken mince
  • 3 clove garlic, chopped
  • 1 onion, chopped
  • 1 stick celery, chopped
  • 1 cup spinach
  • 1 carrot, grated
  • 150 gram cheese, grated
  • 1 pinch salt
  • 1 tbsp chicken stock powder
  • 1/2 tbsp pepper
  • 1 egg, beaten

Directions

  • In a pan, heat up oil, add garlic and onion, cook until softening. Add chicken stir until chicken is brown.
  • Add carrot and then spinach. Season well and add cheese. Keep stirring until all ingredients cook.
  • Heat oven to 200°C, unroll the shortcrust pastry on a floured surface. Cut a long strip as wide as the rim of pie dish. Pour filling to pie. Garnish top of pie with off cut pastry and brush with beaten egg. Bake until golden brown, about 30-40 minutes. Serve and enjoy it.