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Colourful chicken pie

Recipe from: 9/1/1999 12:00:00 AM
Ingredients 11
Servings 8
Time 45 minutes


  • 6
    chicken breast fillets, sliced
  • 2
    cloves garlic, crushed
  • 45
    olive oil
  • 20
    lemon juice
  • 2
    quantities shortcrust pastry
  • 600
    spinach, boiled and drained
  • 50
    marinated sun-;dried tomatoes, sliced
  • 200
    crumbled feta cheese
  • 1
    ripe avocado, sliced
  • 6
    large eggs, lightly beaten
  • 5
    dried origanum


1 hour
Mix sliced chicken pieces with garlic, olive oil and lemon juice and refrigerate. Roll out three quarters of the pastry and line a greased 23 cm deep springform baking tin. Prick the base with a fork, then chill while you prepare the filling. Fry chicken over high heat for one minute, until just cooked. Season to taste. Cool. Spoon half the cooled chicken into the pastry case. Top with spinach, sun-dried tomatoes, feta, avocado slices and remaining chicken. Mix five eggs, origanum and salt and pepper to taste. Pour over the filling. Roll out remaining pastry in a circle shape to cover and pie. Press edges together to seal. Decorate with shapes cut from the pastry trimmings. Brush with remaining egg and bake in preheated 180 °C oven for one hour or until pastry is golden.

Read more on: poultry  |  bake

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