Chicken Scallion Pie - butter

Method

• Start by making the crust.
• Cut the cold butter into small pieces.
• Place the flour, salt, egg yolk and butter into a food processor (I use my Thermomix for this) and process until the mixture gets crumbly.
• Add the water, a tablespoon at a time and process very shortly until you obtain a lumpy dough.
• Place the dough on a working surface and knead very very shortly, just enough to bring the lumps together and form a thick roll.
• Wrap the roll in kitchen foil and refrigerate for 30 minutes.
• In the meantime, put the chicken and chicken stock in a saucepan.
• Bring stock to a boil and cook the chicken for 15 to 20 minutes or until cooked through and juices run clear.
• Take it out and let it cool down.
• Cut into small pieces.
• Chop the scallions into thin rings and the red pepper into small pieces.
• Preheat the oven to 200 C/400 F. Butter a spring form pan (26 cm/ 10 inches diameter) or 8x8 baking dish.
• Take the roll of dough out of the fridge and cut it lengthwise into enough thin slices to cover the bottom of the pan.
• Keep a few slices and use them to form a dough rim up the side of the tin.
• Press the dough with your fingers to close the cuts and spread the dough evenly.
• Alternate layering the chicken pieces, scallions and peppers into the tin.
• Sprinkle with the grated cheese.
• Beat the eggs in a bowl, add the milk and nutmeg, salt and pepper to taste.
• Pour the mixture into the spring form and bake in the hot oven for about 40 to 50 minutes until golden brown.
• Take the pie out of the oven and let stand for about 15 minutes.
• Serve warm or cold with a green salad.
• I prefer to eat it warm but cold leftovers are also great.