29 August, 2017
Chicken & Vegetable Wonton Pies
Chicken & Vegetable Wonton Pies
Makes: 9
Ingredients:
- 18 wonton wrappers
- 250g chicken mince
- 1/2 small onion, finely diced
- 1/2 small celery stalk, finely diced
- 1/2 small carrot, grated
- 1/2 small zucchini, grated
- 2 garlic cloves, finely grated
- 1 tablespoons Worcestershire sauce
- 1/2 cup chicken stock
- Up to 2 tablespoons instant gravy powder
Method:
- Preheat oven to 180 degrees and place the silicon muffin trays on a baking tray
- Place the onion, celery and garlic in a saucepan with cooking spray and sauté for 1-2 minutes until the onion softens
- Add the chicken, carrot and zucchini into the saucepan and using a wooden spoon to break up the mince as it seals.
- Once the mince is broken up add the chicken stock and Worcestershire sauce and bring to the boil
- Gradually add the instant gravy powder until the mixture thickens to a pie filling texture
- Line 9 muffin tray wells with a wonton wrappers and spoon even portions of the mixture into the wontons
- Place another wonton on the top pressing down the filling into the base wrapper and then fold the base wrapper into the top wrapper to fully seal the pies
- Brush with egg wash or milk and bake for 20-25 minutes until golden brown
- Allow to cool in muffin tray for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Value per Pie:
- Calories: 81
- Total fat: 1.9g
- Total carbohydrates: 8.9g
- Sugars: 0.7g
- Protein: 7.2g
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.