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ENTAJ Chicken pie with potatoes and cauliflower

ENTAJ Chicken pie with potatoes and cauliflower

8 persons per serving
Preparation time: 60 minutes


Minced ENTAJ chicken 500 g
Vegetable oil 2 cups (500 ml)                      

Cauliflower 450g
Olive oil 2 tbsp (30 ml)

Onion 1

Garlic 3
Green sweet pepper 150 g
Tomatoes 300g
Tomato paste 1tbsp
Seven Spices Pepper ½ tsp
Water 1 cup (250 ml)
For the Potatoes:
Boiled potatoes 1 kg
Milk ½ cup (125 ml)
Butter 2 tbsp (20 g)

Mozzarella cheese 100g
Salt and white pepper (as desired)

How to prepare it:

• Heat the oil and fry the cauliflower until it becomes golden, then put it aside.
• Prepare small balls of minced ENTAJ chicken, put them in a greased baking tray and bake them in a preheated oven at 200°C for 10-15 minutes or until cooked.
• Heat the olive oil in a medium saucepan and fry the onion and garlic until they become soft. Add the green sweet pepper and stir the mixture for two minutes. Add tomatoes, tomato paste and seven spices pepper. Stir the mixture for 5 minutes or until the tomatoes are well cooked.
• Add water and the prepared minced ENTAJ chicken. Cook on low temperature for 10 minutes, then add the cooked cauliflower. Stir the mixture and put it aside.
• Grind the potatoes with milk, butter, salt and pepper.
• Put the chicken and cauliflower mixture on a baking tray and add the potato mixture on top of it.
• Spread the cheese over the potatoes layer and bake the dish in a preheated oven at 250°C for 15 minutes or until the top layer becomes golden.

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