Name: Chicken pie with rosemary crust
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 500.00 g butter cold; 500.00 g flour cake; 5.00 ml fresh rosemary chopped; 1.00 onion chopped; 250.00 g mushrooms sliced; oil; 2.00 carrots large, chopped; 1.00 chicken cooked, deboned, shredded; 2.00 lemon zest and juice; 500.00 ml stock chicken; salt and freshly ground black pepper to taste; 15.00 ml flour cake; eggs yolk only, for brushing

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Ingredients (13)

CRUST

500.00 g	butter — cold
500.00 g	flour — cake
5.00 ml	fresh rosemary — chopped

FILLING

1.00	onion — chopped
250.00 g	mushrooms — sliced
	oil
2.00	carrots — large, chopped
1.00	chicken — cooked, deboned, shredded
2.00	lemon — zest and juice
500.00 ml	stock — chicken
	salt and freshly ground black pepper — to taste
15.00 ml	flour — cake
	eggs — yolk only, for brushing

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Method:

Preheat the oven to 200ºC.
Grate the butter into the cake flour and rub in with your fingertips until well blended. Add the rosemary and salt, press the pastry together and shape into a ball. Chill until needed.
Fry the onion and mushrooms in a little oil until tender. Add the carrots, shredded chicken, lemon juice and rind, and chicken stock and simmer for about 15 minutes until the carrots are tender and the flavours well blended. Season to taste with salt and pepper and thicken the sauce slightly with cake flour blended to a paste with a little water. Turn the mixture into a fairly large pie dish and brush the sides of the dish with water. Roll out the pastry and place over the filling. Brush with egg yolk and decorate with patterns cut from the remaining pastry. Bake for about 20 minutes or until the pastry is golden brown and done and the filling hot.
Serves 6-8.