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dairy free low calorie low fat low carbs low sugars

Ingredients List

Name: Vietnamese Pâté Chaud
Total time: 50 min
Yield: 10 servings
Cuisine: Vietnamese
Ingredients: 100 g of Chicken Breast; 1 tbsp of Rapeseed Oil; 1 Shallot; 4 Bird Eye Chillies; 100 g of Eggplant; 1 Lemongrass Stalks; 4 Mint Leaves; 370 g of Vegan Low-Fat Puff Pastry

Step 1 Add the chicken breasts to a food processor and blitz until minced. Chicken Breast 100 g Rapeseed Oil 1 tbsp Shallot 1 Bird Eye Chillies 4 Eggplant 100 g Lemongrass Stalks 1 Mint Leaves 4 Vegan Low-Fat Puff Pastry 370 g Adjust servings and measurement unit in the full recipe page .

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Ingredients List

Step 2 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 100 g Rapeseed Oil 1 tbsp Shallot 1 Bird Eye Chillies 4 Eggplant 100 g Lemongrass Stalks 1 Mint Leaves 4 Vegan Low-Fat Puff Pastry 370 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 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 100 g Rapeseed Oil 1 tbsp Shallot 1 Bird Eye Chillies 4 Eggplant 100 g Lemongrass Stalks 1 Mint Leaves 4 Vegan Low-Fat Puff Pastry 370 g Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 4 Bake the pastries at 220°C (430°F) for 15-20 minutes and serve hot. Chicken Breast 100 g Rapeseed Oil 1 tbsp Shallot 1 Bird Eye Chillies 4 Eggplant 100 g Lemongrass Stalks 1 Mint Leaves 4 Vegan Low-Fat Puff Pastry 370 g Adjust servings and measurement unit in the full recipe page .

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