These savoury pies are made with low-fat pastry and a tasty filling of chicken and eggplants, for a healthier spin on the classic recipe.
Lemongrass, mint, and chillies boost the recipe with traditional Vietnamese flavours.
Health
Time
50mCost
190 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
10
Add the chicken breasts to a food processor and blitz until minced.
| Chicken Breast | 100g |
|---|---|
| Rapeseed Oil | 1tbsp |
| Shallot | 1 |
| Bird Eye Chillies | 4 |
| Eggplant | 100g |
| Lemongrass Stalks | 1 |
| Mint Leaves | 4 |
| Vegan Low-Fat Puff Pastry | 370g |
In a skillet, sizzle the oil with chopped shallot, chillies, aubergines, lemongrass, mint, and chicken. Cook for 15 minutes or until the juices have reduced.
| Chicken Breast | 100g |
|---|---|
| Rapeseed Oil | 1tbsp |
| Shallot | 1 |
| Bird Eye Chillies | 4 |
| Eggplant | 100g |
| Lemongrass Stalks | 1 |
| Mint Leaves | 4 |
| Vegan Low-Fat Puff Pastry | 370g |
For each pie, place a bit of filling in the centre of an 8 cm (3 inches) pastry disc and then top with a 9 cm (3.5 inches) one. Then, seal the edges pressing with a fork and poke the top with a toothpick.
| Chicken Breast | 100g |
|---|---|
| Rapeseed Oil | 1tbsp |
| Shallot | 1 |
| Bird Eye Chillies | 4 |
| Eggplant | 100g |
| Lemongrass Stalks | 1 |
| Mint Leaves | 4 |
| Vegan Low-Fat Puff Pastry | 370g |
Bake the pastries at 220°C (430°F) for 15-20 minutes and serve hot.
| Chicken Breast | 100g |
|---|---|
| Rapeseed Oil | 1tbsp |
| Shallot | 1 |
| Bird Eye Chillies | 4 |
| Eggplant | 100g |
| Lemongrass Stalks | 1 |
| Mint Leaves | 4 |
| Vegan Low-Fat Puff Pastry | 370g |
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