Recipes
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Thai Chicken Pie with Rice Crust

Thai Chicken Pie with Rice Crust

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Ingredients
  • 2 cups cooked basmati rice
  • 1 egg, beaten
  • 1 tablespoon lemon juice
  • 450g chicken mince
  • ¼ medium red capsicum,finely diced
  • 2 spring onions, green section only
  • 1 medium carrot, grated
  • 60 g baby spinach
  • 2 tablespoons fresh coriander, chopped
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon ground cumin
  • 2 eggs, extra
  • 1 cup Vitasoy Soy Milky Lite
  • pepper
Instructions
  1. Preheat oven to 180°C (170°C fan forced). Lightly grease a 22cm pie dish.
  2. Combine cooked rice, beaten egg and lemon juice. Press into prepared dish and bake for 15 minutes.
  3. While pie crust is cooking, spray non stick fry pan with olive oil spread and cook chicken mince, red capsicum and spring onion for 5 minutes. Break up clumps of mince. Add grated carrot, spinach, coriander, cumin and sweet chilli sauce and cook for 1 minute. Remove from heat and allow to cool for 5 minutes.
  4. In a separate bowl, lightly beat eggs and Vitasoy Soy Milky Lite. Add to chicken mixture.
  5. Remove pie crust from oven, add filling and return to oven to cook for 25-30 minutes or until set.
Nutritional Analysis – Amount per Serve
Energy 1051kJ
Protein 21g
Total Fat 9.0g
Saturated Fat 2.6g
Carbohydrate 30.3g
Sugar 2.9g
Sodium 225mg
Calcium 81mg