Plaited chicken pie

Recipe from: 9/17/1998 12:00:00 AM
Ingredients 20
Servings 6
Time

Ingredients

  • PASTRY
  • 565
    ml
    cake flour
  • 15
    ml
    baking powder
  • 2
    ml
    salt
  • 250
    ml
    soft butter
  • 250
    ml
    smooth cottage cheese
  • FILLING
  • 30
    ml
    oil
  • 2
    chicken breasts, skinned, deboned and diced
  • salt and pepper
  • 1
    medium-sized onion, chopped
  • 1
    green pepper, seeded and cubed
  • 250
    ml
    fresh button mushrooms, sliced
  • 30
    ml
    parsley, chopped
  • 100
    ml
    butter
  • 100
    ml
    cake flour
  • 500
    ml
    hot milk
  • 125
    ml
    Cheddar cheese
  • 1
    egg, separated
  • milk
 

Method

30-35 min
 
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.
 

Read more on: poultry  |  bake
 

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