Pastry:

1 cup flour

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 chillies

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

1x 250ml fresh cream

Salt

Pepper

Green chillies to taste

¼ cup grated cheese

Baby tomatoes

Springs of fresh rosemary

Process flour, butter salt and lemon juice.

Add enough water to make a soft dough

Pat the dough into a greased quiche pan.

Combine filling ingredients and cook until chicken is tender, leave to cool.

For the fresh cream mixture beat the eggs add the dhania leaves salt pepper and green chillies

Mix cooked chicken with fresh cream mixture and pour over pastry.

Sprinkle grated cheese and garnish with baby tomatoes and rosemary sprigs

Bake at 180 until light gold.