Prep time: 30 minutes , Cook time: 1 hour , Yield: 4 servings
Ingredients
Pastry
- 1 cup flour
- ¼ tsp salt
- 1 tbsp lemon juice
- 5-6 cup cold water
- or use ready made shortcrust pastry
Chicken filling
- 1 cup chicken fillet, chopped
- ½ tsp green chillies
- ¾ tsp salt
- ½ tsp lemon pepper
- 1 tbsp lemon juice
- 1/4 cup water
Fresh cream mixture
- 2 eggs
- ¼ cup fresh coriander, chopped
- ¼ cup grated cheese
- 250ml fresh cream
- salt, pepper, green chillies to taste
- grated cheese for topping
Instructions
- Place all of the chicken filling ingredients in a pan under medium heat until cooked. Let cool.
- Lay pastry on dish.
- Add cooled chicken mixture.
- Add fresh cream mixture.
- Sprinkle grated cheese on top.
- Bake for one hour on slow heat (around 150°C, 130°C fan, Gas Mark 2)
Tips
- * Blind bake the pastry if you want to make sure the bottom is thoroughly cooked.