Chicken, leek, thyme and fetta pie
Preparation Time: 10 minutes
Total Time: 45 minutes + 10 minutes resting
Servings: Serves 4
Ingredients:
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2 tsp ghee or olive oil
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½ red onion, finely chopped
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½ leek, finely sliced
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1 clove garlic, crushed
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1 cob corn
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½ cup grated pumpkin
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30g cows or goats fetta
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1 free range egg
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¼ tsp sweet paprika
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¼ tsp coriander, ground
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1 tsp fresh rosemary, finely chopped
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2 sprigs thyme, leaves removed
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¼ cup parsley, finely chopped
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400g free-range chicken mince
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½ tsp salt
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¼ tsp pepper
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1 tablespoon pine nuts
Method:
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Pre heat the oven to 170°c and line a 20 cm circular oven dish or 4 muffin tins with baking paper.
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In a frypan on medium heat cook ghee and sauté onion, garlic and leek for 4 minutes.
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In a bowl place corn cobs, grated pumpkin, fetta, egg, paprika, coriander, rosemary, thyme, parsley and chicken mince.
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Add onion mixture. With wooden spoon mix until well combined.
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Pour mixture into the dish and sprinkle with pinenuts. Bake for 40-45 minutes.
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Rest for 10 minutes so the juices re absorb back into bake for extra flavour.
http://www.movenourishbelieve.com/recipes/chicken-leek-thyme-and-fetta-pie/
