Recipe by Lisa McCorkell, TMX customer
• 1 Onion quartered
• 2 Carrots roughly chopped
• 1 zuccini
• 80g celery
• 50g Olive Oil
• 2 tbls fresh thyme finely chopped
• 500g chicken mince
• 1 can creamed corn
• 1 can corn kernels (drained)
• 3/4 cup cream
• Puff pastry
Place onion, carrots, celery & zuccini into TM Bowl and chop 5 seconds on speed 5-6.
Add oil and thyme and saute for 4 mins at 100ºC on speed 1.
Add chicken mince and cook for 10 mins at Varoma temperature on speed 1.
Add creamed corn and corn kernels and cook 15 mins at Varoma temp reverse and speed soft 1.
Add cream in last 5 minutes of cooking.
Let slightly cool and transfer into individual pie tins lined with puff pastry then add a sheet on top of each pie (I put alphabet letters on each childs pie!).
Cook at 180ºC in preheated oven for 20 mins or until golden brown.