Pauper’s chicken pie

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10 servings Cooking: 45 mins
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Poultry

By Food24 November 03 2009
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Ingredients (17)

CRUST
250.00 ml flour — cake
5.00 ml Baking powder
salt — pinch
125.00 ml butter
1.00 eggs — extra-large
15.00 ml oil
FILLING:
750.00 g chicken — cooked
15.00 ml oil
2.00 onions — small, finely chopped
500.00 ml rice — cooked
500.00 ml milk
4.00 eggs — extra-large
2.00 ml dried oregano
100.00 ml mayonnaise
sea salt and freshly ground black pepper
red pepper — ground, pinch
250.00 ml cheddar cheese — grated
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Method:

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.



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