Meat Pie

400g minced chicken

1 large onion, ?nely diced

½ tsp MA’s Garlic Paste

100g button mushroom, sliced

100 carrots, cubed

2 stalks celery, diced

1 tbls MA’s Yellow Mustard

2 tbls Pasta Roma Herb Pasta Sauce

1 cup Chicken broth (1 tsp MA’s Stock Seasoning Chicken Flavour + a cup of water)

1 egg, beaten, for glaze

425g frozen pastry dough, thawed

Salt and pepper to taste 

Step 1

Heat oil in a pan and sauté onion and garlic paste. 

Step 2

Add vegetables and sauté until carrots and celery are soft. 

Step 3

Add minced chicken & stir until everything is well combined. 

Step 4

Add yellow mustard, pasta sauce, a pinch of black pepper. Mix well.

Step 5

Add chicken broth, cover and allow to simmer for about 30 minutes. (Add extra water if desired). Season with salt and pepper if required. 

Step 6

Roll out 2/3 of the pastry on a ?oured surface and line a small oven proof bowl. Add the chicken mixture. Use the remaining pastry to cover the mixture.

Step 7

Lightly coat the top of the pie with  beaten egg. 

Step 8

Set the oven to 180°C and cook the pie for 45 minutes or until crust is brown.