Chicken & Mushroom Corn Pie by Shireen Anwer

Ingredients:

• Chicken boneless 1/2 kg
• Butter 2-1/2 oz
• Chopped onion 2 tbsp
• Mushrooms sliced 4
• Sweet corn 2 tbsp
• Boiled eggs 2
• Beaten egg 1
• Boiled rice 1 cup
• Lemon juice 2 tbsp
• Dill 2 tbsp
• Coriander leaves 2 tbsp
• Salt 1 tsp
• Black pepper 1 tsp
• Mustard paste 1 tsp
• Wooster sauce 1 tbsp
• Ketchup 1 tbsp
• Chili garlic sauce 2 tbsp
• Cream 1/4 cup
• Puff pastry 1/2 kg

Method:

1. Heat butter in one frying pan and fry chopped onion until light pink.
2. Now add chicken boneless and cook for 5 minutes.
3. Together put mushrooms sliced, sweet corn, salt, black pepper, mustard paste, wooster sauce, ketchup, chili garlic sauce, lemon juice, dill and coriander leaves, mix it nicely and take out.
4. Then put boiled eggs.
5. Now mix boiled rice and cream in small bowl.
6. Now roll puff pastry in rectangular shape and put in greased tray.
7. Then spread half mixture of rice and leaves sides.
8. Now put chicken mixture on top.
9. Together put remaining rice mixture.
10. After that, roll second puff pastry, cover filling on top and close the edges.
11. Then brush with egg mixture and bake on 200 degrees C for 30 minutes.