This is another recipe from the Women’s Week Let’s Go Greek supplement. It uses fillo pastry, but you could change that to shortcrust or puff if you wanted to. The fillo would be lighter, but the others would still make a good pie.
This is an early version of homemade Chinese chicken and almonds, before woks were a common household utensil, before you could buy a chicken already cooked from the supermarket and before you could buy cooked rice from the freezer or shelf. A great example of how things have changed in the last 40+ years.
I’ve made lots and lots of sweet cheesecakes over the years, but I’m yet to make a savoury one. This chicken one looks good though, so watch out family I’m going to give it a go next time you all come around.
It’s mango season and they are finally ripe, tasty and affordable here in Melbourne, so I thought it was good timing to add this recipe. I know not everyone likes the combination of fruit with meat or poultry, but the mustard, port and spring onions make it sound quite appealing.
In this recipe cooked pasta with a cheese and mustard sauce is pressed into a pie dish and baked to form a crust. The filling of chicken, leek, carrot and zucchini is added and then topped with more of the pasta mix. A quite different sort of chicken and vegetable pie.
Mum chopped this recipe off the back of a packet of Sunrice. The packet has a use by date of 15 Apr 2005 so it’s a fairly recent recipe as far as her collection goes. The tomato pasta sauce also gives it’s age away.
You can tell this an 80s recipe by the lovely wooden bowl and spoon in the picture. Not convinced that the spoon would be much good for getting the casserole out of the bowl though. Think a more modern metal one would do a far better job.