Woman's Day
Ingredients
Method
1.Preheat oven to hot, 200°C. Lightly grease a 20cm pie dish.
2.Use short crust pastry to line dish, cutting to fit. Line with baking paper and dried beans or rice. Blind-bake for 10 minutes. Remove baking paper and filling and bake for a further 5 minutes, until golden.
3.Meanwhile, heat oil in a large frying pan on high. Sauté chicken for 5-8 minutes, until browned. Add onion and carrot and continue to cook, stirring, for 5 -10 minutes, until carrot is tender. Remove from heat and stir peas and sauce through.
4.Pour chicken mixture into pie shell. Cover with puff pastry, trimming edges. Brush with egg-yolk and sprinkle with almonds.
5.Bake for 20-25 minutes, until puffed and golden. Serve with raita and vegetables of choice.
Make a simple raita with 1 cup natural yoghurt, 1/2 grated cucumber and a handful of chopped mint leaves. If you have professional baking beads, use them in place of dried beans or rice. You can use a frozen peas and carrots mix, omit the carrot and increase the quantity to 2 cups.
Note
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