Chicken & Tomato Pie

Name: Chicken & Tomato Pie
Ingredients: 2 cups flour; 1 pinch salt; 1/2 cup butter, chilled and cubed; 2 tablespoons ice cold water; 450 g cooked chicken breasts; 7 tomatoes, sliced,seeds removed; 1 1/4 cups thick sour cream; 4 tablespoons pesto sauce; salt and pepper; 1 beaten egg, for glazing

10 ingredients

5 steps

Ingredients

2 cups flour
1 pinch salt
1/2 cup butter, chilled and cubed
2 tablespoons ice cold water
450 g cooked chicken breasts
7 tomatoes, sliced,seeds removed
1 1/4 cups thick sour cream
4 tablespoons pesto sauce
salt and pepper
1 beaten egg, for glazing

Directions

1

Preheat oven 190°C.
2

Make the pastry: put flour and salt in a bowl, add butter and rub until resembling breadcrumbs, add water and mix until the dough forms a ball, wrap in plastic and put in the fridge for 30 minutes.
3

Butter an ovenproof 20 cm dish, layer sliced cooked chicken and tomatoes almost to the top.
4

Mix sour cream and pesto, season with a little salt and pepper, puor over chicken and tomatoes.
5

Roll pastry in a circle slightly larger than the dish, place the pastry lid on top of the dish, brush with the egg and cook in the oven for 25-30 minutes, until golden and crisp.