3 celery
1 onion
1 tblsp American mustard
1 tblsp gravy powder
200 ml water
3 tsp chicken stock
500 g chicken mince
tblsp olive oil
1 egg yolk
Preheat oven. Place oil in saucepan and heat. Add chicken mince and brown lightly adding vegetables cook for further 4 minutes. Place mustard, gravy powder, water and stock in a jug and mix. Pour mixture into saucepan cook for a further 10-15 minutes or until vegetables are cooked. Place mince mixture into a casserole oven-proof dish, place filo pastry on top in about five layers. Brush pastry with one egg yolk.
My kids loved this tonight and polished it all off quickly, which I enjoy seeing. This would be nice with mushrooms also but I just used what I had left in fridge but you can choose any combination of vegetables.
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