1.2:1 Chicken and mushroom pie with MCT -EM 12/10/22
Author: Meghna (HCP)
INGREDIENTS:**
g Pastry, flaky/puff, retail, uncooked
g Prawns, standard, purchased cooked
g Milk, whole, pasteurised, average
g Chicken, light meat, raw
ml Alpro single cream soya (HCP added*)
g Protifar
g Mushrooms, white, raw
g Oil, vegetable, average
g Stock cubes, chicken
ml MCT Oil
Directions:
- Dice the chicken and mushrooms. Fry in a pay with the oil, crumbled stock cube and 20 ml water for 10 minutes until liquid is reduced
- Reduce the heat and stir in the creme fraiche, season with salt, pepper and dried herbs
- Continue to cook until mixture has thickened further
- Stir cooked prawns (chopped if you prefer), MCT oil into the mixture and spoon into an oven proof dish
- Roll out the puff pastry and place on top of the mixture
- Brush the milk all over the top of the pastry
- Bake in a pre-heated over at 180 degrees C for 10 minutes or until the top is golden
To batch cook
-multiply all ingredients by number of servings.
-After step 4, leave to cool completely
-top with puff pastry, cover with foil, making sure there are no holes for air to go through and freeze
- Thaw completely (overnight in the fridge), brush milk onto the top and oven cook for 15 minutes at 180
Nutrition Information (for entire recipe):
Carbohydrate:
9.54
Calories: 360
Fat:
29.36
Protein:
13.9
Ratio:
1.25:1
Tags:
SavoryMeat
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
