Chicken and brinjal pasta


Makes 12 pies

Cream cheese pastry

250g butter

250g thick cream cheese

500ml flour

2ml salt


45g butter

1 small onion, finely chopped

2 stalks of celery, chopped

45ml flour

250ml hot chicken stock

500ml shredded cooked chicken

15ml chopped parsley

salt and pepper

For the pastry: Combine butter and cheese in a mixing bowl and beat until creamy. Sift flour and salt and add to butter mixture, mixing until a stiff dough is formed. Turn on to a lightly floured work surface and knead lightly. Wrap in clingwrap and chill in fridge for about 20 minutes before using.

For the filling:: Melt the butter in a saucepan and lightly fry the onion and celery. Stir in the flour and allow to cook for one minute. Add the stock, stirring continuously until the mixture boils and thickens. Add the chicken, parsley and season to taste. Allow to cool. On a lightly floured surface, roll the pastry out to 5mm thickness and cut out 12cm circles. Place a spoonful of chicken mixture in the centre, wet the edges slightly and fold pastry over to make a crescent shape. Place on a lightly greased baking tray, brush with egg and bake at 180°C for 20 to 30 minutes, or until golden brown. Serve hot or at room temperature.


Serves 6

30ml olive oil

1 red onion, chopped

2 cloves of garlic, crushed

2 brinjals, cubed

4 tomatoes, chopped

salt and pepper

10ml sugar

500ml shredded chicken

250g spiral pasta

handful of basil leaves, torn

80ml grated Parmesan cheese

Heat the oil and fry the onion until soft. Add the garlic and cook for a minute. Add the brinjals and cook for 3-4 minutes. Add tomatoes, cover and simmer for 10 minutes until brinjals are soft. Add seasoning and sugar. Stir in the chicken and heat through. Cook pasta in salted boiling water until al dente. Drain but reserve a little cooking water. Add pasta to brinjal mixture, adding a little of the cooking water if the mixture seems dry. Add basil and Parmesan and adjust seasoning to taste. Toss to combine and serve.


Serves 4-6

250ml bulghur wheat

500ml boiling water

400g can of chickpeas, drained and rinsed

1 bunch of spring onion, chopped

3 tomatoes, seeded and chopped

250ml mint leaves, chopped

250ml Italian parsley, chopped


45ml lemon juice

25ml olive oil

salt and pepper

Place the bulghur wheat in a bowl and pour over the boiling water. Set aside for about 20 minutes or until soft. Drain in a sieve.

Transfer to a bowl and add the remaining ingredients. Toss to combine.

DRESSING:Mix together the lemon juice, olive oil and salt and pepper. Pour over bulghur and mix. Serve immediately. - Saturday Star