PICNIC EGG AND CHICKEN PIE Recipe
This is one of very traditional recipes that I got from my friend's grandmother when we were visiting them.She had made this for our picnic and it was all gone within minutes of being served.Here is a recipe guaranteed to satisfy the heartiest country (or city) appetite.
Ingredients
- 1 cup plain flour
- 1 cup self raising flour
- 150 gm butter,chopped
- 1 egg yolk,lightly beaten
- Cold water chicken breasts
- 1 ham steak
- 6 spring onions,finely chopped
- parsley
- 1 tsp mixed herbs
- pepper to taste
- 5 hard boiled eggs
- Beaten egg yolk for glazing
Directions
- Sift flours into a mixing bowl.Rub butter in with fingertips until mixture resembles breadcrumbs.Add egg yolk with enough cold water to form a firm dough.Chill for about 30 minutes.
- Take two thirds and roll out to fit into a 23 cm greased spring-form tin.Shred Chicken breasts and cube ham steak.In a bowl,mix with spring onions,parsley,mixed herbs and pepper.
- Spread half of the mixture into parsley case.Arrange the whole shelled hard-boiled eggs over the top and cover with remaining mixture.Roll out rest of the pastry to form a cover.Moisten the edges of pastry case and place cover on top,pressing edges together to seal.Decorate with scraps,brush with beaten egg yolk.Cut 2 small slits in top to let steam escape.
- Bake in a moderately hot oven ( 190 C ) for 30 mins.Reduce heat to moderate ( 180 C ) and bake a further 1 hour, covering the top with foil if it browns too quickly.Cool and chill in the refrigerator.Serve with salads and a cold beer or juice on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 143 | 54% |
| Total Fat 16.32g | 20% |
| Saturated Fat 10.09g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 402mg | 17% |
| Potassium 94mg | 3% |
| Total Carbs 24.33g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.34g | 0% |
| Protein 4.92g | 8% |
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