Mexican chicken & rice pie

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I had some leftover rice in the fridge and some vegies that needed to be used up….

Here’s what I came up with!

 

Mexican Chicken & Rice Pie

  • 500g chicken mince
  • 2 cloves garlic, crushed
  • 2 spring onions, sliced
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 small can corn kernels
  • Mexican chilli seasoning
  • 1 can mexican-chilli beans
  • Grated tasty cheese
  • Cooked rice (about 1 ½ cups)
  • Frozen puff pastry, thawed

Brown the mince in a frypan.   Add the garlic and cook until fragrant.  Add the onion, carrot and zucchini and stir through.  Add some mexican seasoning to your preferences and cook for a couple of minutes, stirring to mix through.  Add the corn, beans and rice, and cook, stirring, until heated through.   Place some grated cheese down the centre of the pastry sheet.  Top with mince mixture and roll up to enclose.  Place in a pre-heated oven at °200C for about 20mins until pastry is puffed and golden.

 

I would recommend allowing the mince mixture to cool down before placing onto the pastry – when I tried moving the pie to the oventray, we had a slight explosion of contents!!

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