12
CHICKEN POT PIE
1kg Chicken breast, cubed
150g Onion, diced
1ea Green, red and yellow pepper, finely diced
50g Celery
50g Spring Onions
Salt and pepper to taste
2tbsp Brown Onion powder
1tbsp Paprika
500ml water
1tsp Chicken stock
1 x roll Puff Pastry
100ml egg white
METHOD: In a deep pan, fry the onion and garlic. Add the chicken cubes and fry till
golden brown. Add peppers, celery and spring onion, cook for 1min. Add brown
onion, paprika, salt and pepper to taste. Add the chicken stock and water, stir and
allow thickening. Add chicken to oven proof dish. Roll out the puff pastry and cut to
size of dish. Brush with egg wash and place into the oven at 180’c for 20 min or until
pastry is golden brown.
CHILLI BOBOTIE
1tbsp Olive Oil
1tsp Garlic, crushed
125g Onion, diced
1kg Beef Mince
500ml Milk
1tsp Curry Powder, mild
2tsp Chilli flakes
2tbsp Sugar
1tsp Pepper
½ tsp. Turmeric
2tsp Salt
50ml White vinegar
100g Raisins
75ml Chutney
4ea Eggs
2tsp Parsley, finely chopped
METHOD: Heat oil in a pan and add onion, fry until glossy. Add garlic and fry for 1
min, add mince and stir well. Add curry powder, chilli flakes, sugar, pepper,
turmeric, salt and vinegar. Fry until evenly coated. Add the chutney and raisins and
remove from heat. In a jug, add milk, eggs and parsley, mix well. Add mince into an
