Pastry:
1 cup
3 Tbsp butter
¼ tsp salt
1 Tbsp lemon juice
5 – 6 Tbsp cold water
Chicken filling;
1 cup chicken fillet cubed
1 tsp ground green chilies
¾ tsp salt
½ tsp lemon pepper
1 Tbsp lemon juice
¼ cup water
Fresh cream mixture:
2 eggs
¼ cup dhania leaves chopped
¼ cup cheese grated
1 x 250ml fresh cream
Salt, pepper and green chilies grated
¼ cup cheese
Baby tomatoes
Sprigs of fresh rosemary
Process four, butter, salt and lemon juice. Add water to make a soft dough. Pat the dough into greases quiche pan. Combine filling ingredients and cook until chicken is tender. Leave it to cool. For the fresh cream mixture beat the eggs, add the dhania leaves, cheese, fresh cream, salt, pepper ad green chilies. Mix cooked chicken with fresh cream mixture and pour over pastry. Sprinkle grated cheese and garnish with baby tomatoes and rosemary sprigs. Bake at 180C until light gold.
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