Mexican chicken pies

This was something of a one-pot wonder for when I couldn’t decide if I wanted a casserole, something spicy or something all vegetabled up! So I created this based on a Mexican recipe for burritos with chicken and rice.

This made quite a lot – enough for dinner for probably six or more, mainly due to the amount of rice I inadvertently cooked. 

Ingredients 

2 chicken breasts diced

3 garlic cloves, crushed/finely chopped

1 onion, diced

2 carrot, diced

½ zucchini diced

1 capsicum, diced

10 or so mushrooms, diced

2 chillies, chopped or equivalent in dried chili

½ teaspoon ground/minced ginger

1 teaspoon ground cumin

½ teaspoon ground cloves

3 teaspoons dried oregano

1 heaped tablespoon tomato paste

2 tins diced tomato

2 cups rice, cooked

4 sheets pre-packaged pastry

Method

Heat frypan, add in garlic and onion.

After a couple of minutes, add in chicken.

When the chicken is sealed, add in the spices, vegetables and stir occasionally for a couple of minutes.

Add in the tomato paste and tinned tomatoes, and about 1 cup of water

Preheat oven to about 190C.

Allow to simmer for about 15 minutes until the flavours are developed.

Turn off the heat, add in the rice.

 Prepare the tins  (I made a couple of small party-pie tin sized ones, and one big pie)

Cook for about 20 minutes, until pastry is cooked and brown.