Just because you have chosen to eat healthily doesn't mean you have to forsake all those comforting meals your parents introduced you to. A pie doesn't have to be surrounded with pastry to taste great; a layer over the top is just enough to feel you've indulged.
Pastry:
With the pastry blade in your food processor, add the two flours and olive oil and mix. Once combined slowly add the cold water one tablespoon at a time until it forms a ball of dough. Place in the refigerator in a plastic bag until you're ready to roll it out.
In a nonstick fry pan, heat 1 tbsp olive oil and saute the onion, leek and fennel for three minutes until soft. Add the chicken and cook for a further two minutes until seared on all sides. Add the stock, dill and star anise and bring to the boil. Reduce to simmer. In a small bowl, mix the powdered kudzu with a small amount of water to make a paste. Add the kudzu paste to the pan and stir. Simmer for thirty minutes. Add the zucchini and cook for a further five minutes before setting aside to cool. Preheat oven to 180 C.
After chicken mixture has cooled, place in a 10cm square pie dish. Roll the pastry to approx 3mm thickness, and lay it over the top of the chicken. Make a slit in the top of the pastry. Place in the oven and cook for 30 minutes. If pastry starts to brown too quickly, cover with a sheet of foil.
Makes 4 servings
| Prep Time: | 70 mins |
| Cooking Time: | 30 mins |
| Ready in: | 100 mins |
Suitable for: |
|
| Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 1930 kj |
| Calories | 461 kcal |
| Fat | 25.1 g |
| Saturated Fat | 4.5 g |
| Total Carbohydrate | 29.7 g |
| Total Protein | 26.5 g |
| Fibre | 6.2 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
