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Chicken, quinoa and vegetable hand pies
Delicious baked chicken, quinoa and vegetable hand pies perfect for an easy dinner, quick lunch or anything in between. Freezer friendly, kid friendly.
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
25
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
48
pastries
Calories:
50
kcal
Author:
Kylie
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Ingredients
▢
I leek
thinly sliced
▢
½
cauliflower
chopped finely
▢
1
carrot
grated
▢
1
zucchini grated
▢
1
parnsip
peeled and grated
▢
1
cup
quinoa
two cups when cooked cooked, I did this in my rice cooker
▢
½
cup
vegetable stock
▢
1
cup
shredded cooked chicken
▢
200
grams
fetta
crumbled
▢
6
sheets puff pastry
▢
3
tbsps
olive oil
▢
2
tbsps
milk
Instructions
Preheat the oven to 200 degrees.
Take out the pastry to defrost.
Heat the olive oil in a frypan over medium heat.
Put the quinoa on to cook.
Cook the leek until soft.
Add the carrot, zucchini, parsnip and cauliflower. Cook until soft.
Add the vegetable stock and cook for 5 minutes more.
Combine the cooked veggies with the quinoa, chicken and fetta.
Cut each pastry sheet into 8 triangles.
Place a tablespoonful of the filling on each triangle then fold over and press the edges.
Brush with milk.
Bake at 200 degrees for 15-20 minutes or until golden.
(alternatively freeze before baking and then bake at 200 degrees for 20 minutes from frozen)
Nutritional Information
Serving:
1
piece
|
Calories:
50
kcal
|
Carbohydrates:
5
g
|
Protein:
2
g
|
Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
3
mg
|
Sodium:
20
mg
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