Name: Thai Chicken Pie With Rice Crust
Prep time: 15 min
Cook time: 30 min
Ingredients: 2 cups cooked basmati rice; 1 egg, beaten, 2 eggs, extra; 1 tablespoon lemon juice; Olive oil cooking spray; 450g chicken mince; 1/4 medium red capsicum,finely diced; 2 green onions, green section only; 1 medium carrot, grated; 60 g baby spinach; 2 tablespoons fresh coriander, chopped; 1 tablespoon sweet chilli sauce; 1 teaspoon ground cumin; 1 cup Vitasoy Soy Milky Lite; Freshly ground black pepper

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Preheat oven to 180°C/ 170° C (fan forced). Lightly grease a 22cm pie dish
Combine cooked rice, one beaten egg and lemon juice. Press into prepared dish and bake for 15 minutes
Meanwhile, spray non stick fry pan with olive oil spray and cook chicken mince, red capsicum and green onion for 5 minutes. Break up clumps of mince. Add grated carrot, spinach, coriander, cumin and sweet chilli sauce and cook for 1 minute. Remove from heat and allow to cool slightly
In a separate bowl, lightly beat remaining 2 eggs and Vitasoy Soy Milky Lite. Add to chicken mixture
Remove pie crust from oven, pour in chicken filling and return to oven to cook for 25-30 minutes or until filling is set. Cool slightly for 5 minutes before slicing and serving

Preheat oven to 180°C/ 170° C (fan forced). Lightly grease a 22cm pie dish
Combine cooked rice, one beaten egg and lemon juice. Press into prepared dish and bake for 15 minutes
Meanwhile, spray non stick fry pan with olive oil spray and cook chicken mince, red capsicum and green onion for 5 minutes. Break up clumps of mince. Add grated carrot, spinach, coriander, cumin and sweet chilli sauce and cook for 1 minute. Remove from heat and allow to cool slightly
In a separate bowl, lightly beat remaining 2 eggs and Vitasoy Soy Milky Lite. Add to chicken mixture
Remove pie crust from oven, pour in chicken filling and return to oven to cook for 25-30 minutes or until filling is set. Cool slightly for 5 minutes before slicing and serving

Preheat oven to 180°C/ 170° C (fan forced). Lightly grease a 22cm pie dish
Combine cooked rice, one beaten egg and lemon juice. Press into prepared dish and bake for 15 minutes
Meanwhile, spray non stick fry pan with olive oil spray and cook chicken mince, red capsicum and green onion for 5 minutes. Break up clumps of mince. Add grated carrot, spinach, coriander, cumin and sweet chilli sauce and cook for 1 minute. Remove from heat and allow to cool slightly
In a separate bowl, lightly beat remaining 2 eggs and Vitasoy Soy Milky Lite. Add to chicken mixture
Remove pie crust from oven, pour in chicken filling and return to oven to cook for 25-30 minutes or until filling is set. Cool slightly for 5 minutes before slicing and serving