For the chicken pies

Heat the olive oil in a wide non-stick pan over medium heat. Sauté the onion. Once it gets a nice golden color, add the carrot, celery, salt and spices. Saute the chicken until it gets a nice golden color. Turn off the heat. Add the mustard and mix well.

 

For the setting

Take the pastry sheets and cut them lengthwise into strips. Put a spoonful of the mixture at the base of each sheet. Roll into triangles. Brush with olive oil. Bake in a well-preheated oven at 180°C for 18 minutes.

 

For the dip

Put all the ingredients in a bowl and mix well.

 

Recipe by Cool Artisan

See also: https://coolartisan.gr/?recipe-post=kotopitakia-me-moustarda