Recipes
Quorn Vegetarian Chicken Pad Thai With Wide Rice Noodles
Serves 4
20 mins
306 cals
(Per serving)
Made with Quorn Vegetarian Chicken Pieces
High in Protein
Gluten Free
Low in Saturated Fat
High in Fibre
No Artificial Ingredients
Cook mode (Keep screen awake)
Ingredients
- 250g Quorn Pieces
- 1/2 butternut squash
- 2 heaped tbsp butter
- 175g sliced leeks
- 2 crushed garlic cloves
- 2 heaped tbsp flour
- 3 tbsp of korma curry paste
- 1 veg stock cube
- 75ml crème fraiche
- 1 handful of chopped coriander
- Puff pastry sheet
- 1 egg
Method
- Pre heat the oven to gas mark 8.
- Cut the butternut squash into small 1cm cubes (no need to peel), add some olive oil and seasoning and roast for 30 minutes until caramelised.
- Heat a skillet over a medium heat, add the butter and the leeks and cook for 15 minutes slowly then add the crushed garlic cloves and cook for another minute, then add the flour and stir for 1 minute.
- Stir in the curry paste and crumble in one stock cube then stir until it clumps together.
- Add the Quorn Pieces and cook for a few minutes, then add 450ml boiled water and cook for 5 minutes until the sauce is thickened.
- Stir in the crème fraiche and cook for a further 5 minutes, then turn off the heat and stir in your coriander, the butternut squash and plenty of seasoning.
- Place your puff pastry over the top and tuck in slightly at the edges.
- Whisk your egg and brush over the pastry, then make two holes in the middle of the pie. Reduce the heat of the oven to gas mark 5 and cook your pie for 45 minutes until golden brown.
- Serve with an optional side of seasonal greens cooked in garlic butter and enjoy!
Recipe Inspiration
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The nation has spoken
(1)
5 out of 5 stars
Holly
5 out of 5 stars
Just made this tonight as dinner for two! Very delicious. Didn’t have a skillet so did it in my casserole pot and then when putting it in the oven, added it to my rectangular roaster oven dish. Worked like a treat.
