Chicken and Mushroom Corn Pie

Chicken and Mushroom Corn Pie

Ingredients

• Chicken boneless ½ kg cut into 1 inch cubes
• Butter 2 ½ ounces
• Chopped onion 2 tbsp
• Mushrooms sliced 4
• Sweet corn 2 tbsp
• Eggs 2 hard boiled chopped
• Egg 1 beaten for glazed
• Boiled rice 1 cup
• Lemon juice 2 tbsp
• Dill finely chopped 2 tbsp
• Coriander leaves 2 tbsp chopped
• Salt 1 tsp
• Black pepper 1 tsp
• Mustard paste 1 tsp
• Wooster sauce 1 tbsp
• Ketchup 1 tbsp
• Chili garlic sauce 2 tbsp
• Cream ¼ cup
• Puff pastry ½ kg

Method

• Heat butter in a pan, fry chopped onion till light pink, add chicken, sauté for 5 minutes, add mushrooms and corn with salt, pepper, mustard, Wooster sauce, ketchup, chili garlic sauce, lemon juice, finely chopped dill, coriander leaves, mix well and remove, add in chopped boiled eggs, mix boiled rice and cream in a small bowl, roll out the puff pastry to a rectangular, place on a greased tray, spread the half rice mixture on to the pastry, leaving a 3 cm border all the way around, top with chicken mixture, finish with the remaining rice. Roll out the 2nd puff pastry, place over the filling, seal edges together, brush with beaten egg, bake on 200 degree C for 30 minutes.