Plaited chicken pie

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6 servings Cooking: 35 mins
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Poultry

By Food24 November 03 2009
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Ingredients (18)

PASTRY
565.00 ml flour — cake
15.00 ml Baking powder
2.00 ml salt
250.00 ml butter — soft
250.00 ml cottage cheese — smooth
FILLING
30.00 ml oil
2.00 chicken breast fillets — skinned, deboned and cubed
salt and freshly ground black pepper
1.00 onion — medium, chopped
1.00 green pepper — seeded and cubed
250.00 ml button mushrooms — sliced
30.00 ml fresh parsley — chopped
100.00 ml butter
100.00 ml flour — cake
500.00 ml milk — hot
125.00 ml cheddar cheese
1.00 eggs — separated
milk
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Method:

Prepare the pastry: Sift together the dry ingredients. Cream the butter until light and fluffy. Add the cottage cheese to the butter and mix well. Add the dry ingredients and cut in with a knife to form a soft, manageable dough. Chill the pastry while making the filling.
Heat half the oil in a pan. Season the diced chicken with salt and pepper and fry until brown. Add more oil if necessary. Remove the chicken and set aside.
Sauté the onion and green pepper in the remaining oil until tender. Add the mushrooms and brown lightly. Return the chicken to the pan, season generously with salt and pepper, add the parsley and leave to cool.
Melt the butter in a separate saucepan and stir in the cake flour. Heat for about 1 minute while stirring continuously, remove from the stove and gradually stir in the milk. Return the saucepan to the stove and heat slowly while stirring the sauce continuously. Simmer until the sauce has thickened. Leave to cool slightly before stirring in the cheese. Season and leave to cool.
Mix the cheese sauce with the chicken mixture and cool in the fridge. (The filling must be completely cold before it can be used.)
Meanwhile preheat the oven to 180 ºC and spray a baking sheet with non-stick spray or grease well with melted butter.
Roll out the dough into a rectangle about 3 mm thick. Spoon the cold chicken filling in the centre along the length of the rectangle, leaving about 10 cm open at each end.
Cut the pastry on either side of the filling into 1-1,5 cm wide strips right up to the filling. Brush the strips lightly with whisked egg white. Fold the strips alternately over the filling to obtain a pretty plaited effect. Brush the pastry with a mixture of the whisked egg yolk and milk and leave in the fridge until the oven is ready.
Bake for 30-35 minutes until the pastry is golden brown and cooked. Cool slightly, slice and serve hot with a salad.
Serves 6.



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