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Chicken Carbonara Pie
Chef Mohd Zulhilmi Abdullah (Café Columbia, Columbia Asia Hospital – Tebrau)
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Course
Appetiser, Snack
Cuisine
Western
Servings
1
people
Ingredients
1x
2x
3x
2
pcs
plain paratha
1
egg yolk
Carbonara Filling
1
tbsp
cooking oil
½
Holland onion
diced small
2
tbsp
carrot
diced small
2
tbsp
celery
diced small
½
tsp
dried oregano
3
pcs
button mushrooms
thinly sliced
1
cup
minced chicken
1
cup
fresh milk
½
tbsp
cooking cream
1
tbsp
Parmesan cheese
grated
Salt
to taste
Pepper
to taste
Instructions
Carbonara Filling
Heat the pan with oil. Sauté onions, carrots, celery, oregano, and mushrooms for about 2 minutes.
Add in chicken and stir it until fully cooked.
Add in milk, cooking cream and cheese, then stir for about 2 minutes.
Season with salt and pepper. Put it aside.
Place the plain paratha base, and add in carbonara filling.
Fold and close the paratha to make a pie shape and press the edges of the paratha with a fork.
Lightly brush with egg yolk on the top of the paratha.
Cook in the oven for about 10 minutes at 180 °C.
Keyword
Family, Healthy, Kids, Lunchbox, Toddler
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