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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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No one will be able to resist tucking into this low-calorie, golden pastry-crusted, green veg and chicken pie.
1 Preheat oven to 200°C. Heat half the oil in a large, deep frying pan over medium heat. Add thyme, leek and zucchini and cook, stirring, for 5 minutes.
Add beans, broccolini and flour, stirring to coat. Gradually add stock and mustard and cook, stirring, for 5 minutes or until mixture boils and thickens. Transfer to an 8 cup-capacity (2L) ovenproof dish.
2 Heat remaining oil in same pan over medium-high heat. Add chicken and cook, stirring, for 2–3 minutes or until browned all over. Add chicken to vegetable mixture, along with fresh dill. Season with freshly ground black pepper.
3 Roll pastry between two sheets of baking paper until slightly larger than top of dish. Place pastry over filling, gently pressing into sides of dish to secure. Trim excess pastry. Brush pie top with egg, then make six small cuts in top of pastry. Bake pie for 25 minutes or until top is golden. Slice into portions and serve immediately.
Use up leftover pastry dough by decorating your pie top. Get creative and shape into leaves or create a lattice effect.
Calories 333 cal
Kilojoules 1393 kJ
Total fat 11.7 g
Saturated fat 3.6 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
It’s also nice when eaten cold with a salad.
My family all loved this pie-light and tasty and also quick and easy to prepare