Pauper's chicken pie

Recipe from: 4/27/2000 12:00:00 AM
Ingredients 19
Servings 10
Time

Ingredients

  • CRUST
  • 250
    ml
    cake flour
  • 5
    ml
    baking powder
  • pinch salt
  • 125
    ml
    butter
  • 1
    extra-large egg
  • 15
    ml
    oil
  • FILLING:
  • 750
    g
    cooked chicken
  • 15
    ml
    oil
  • 2
    small onions, finely chopped
  • 500
    ml
    cooked rice
  • 500
    ml
    milk
  • 4
    extra-large eggs
  • 2
    ml
    dried oregano or to taste
  • 100
    ml
    mayonnaise
  • salt and freshly ground black pepper
  • pinch red pepper
  • 250
    ml
    grated Cheddar cheese (optional)
 

Method

+/- 45 min
 
Preheat the oven to 200 ºC and grease a large pie dish with butter or spray with non-stick spray. CRUST Sift the cake flour, baking powder and salt together. Rub in the butter until the mixture resembles soft breadcrumbs. Beat the egg and oil together, add to the flour mixture and mix to form a dough. Cover with plastic wrap and chill for about 20 minutes. FILLING Shred the cooked chicken and set aside. Heat the oil and sauté the onions until soft. Add the chicken and cooked rice, mix and remove from the heat. Beat the milk and eggs together and add the remaining ingredients, except the Cheddar cheese. Roll out the dough and line the pie dish. Prick the base of the piecrust with a fork and line with baking paper. Fill the pie dish with dried beans and bake for about 10 minutes until the pastry edges begin to brown. Remove from the oven and discard the baking paper and beans. Spoon the rice mixture into the piecrust and pour the milk mixture on top. Sprinkle with the cheese and bake for about 25-30 minutes until done. Leave to rest for 5 minutes and serve with a tomato salad. Serves 10 -12.
 

Read more on: poultry  |  bake
 

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