Chicken Mushroom



150g wholemeal flour

50g chickpeas flour

100g butter (lite olive spread works too)


200g chicken mince

1/3 cup mushrooms (less for dried)

1 small onion

salt & pepper

1/2 tsp garlic powder

1/2 tsp oregano

splash apple cider vinegar

1/2 tbsp tapioca flour

1/2 tsp rosemary 



Preheat oven to 200 dregrees.

Make the dough by simply putting the ingredients together and mix.

Slowly add tbsp's of water until the dough consistency is achieved. Set aside.

Dice the onions and fry in a preheated frying pan until brown.

Add all spices & herbs. Mix well. Now add the chicken mince and cook through.

Take the pre-soaked mushrooms out of the liquid and put in the frying pan.

Add about 1/2 cup of it's liquid.

Careful not to pour any of the grainy stuff on the bottom of the bowl. 

Add splash of vinegar & tapioca flour to it and to stir.

When the liquid has a thicker consistency to it and not too saucy, it's ready to be taken off the stove.

Take the dough and make 5 small balls. Roll them out into thin rectangles.

Divide the filling between them. 

Wet the pastry edges and fold over the pastry to seal in the filling to make pastry shape.

Place on baking tray and brush with a little milk (if desired).

Bake for 30-35min.


Tip: If you're using fresh mushrooms, just add them and cook through.

Use water or stock instead of the mushroom liquid used above.

Tip: Add other spices to change flavour. Like taco or teryaki.

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Merimbula, Australia