Savoury Pie

Ingredients

• 1 cup plain flour 
• 90 grams butter 
• 1 egg-yolk, lightly beaten 
• 1 table spoon lemon juice 
• Pinch of Salt

For Filling:

• 250 grams cooked chicken or fish, chopped 
• 1 cup cream 
• 2 eggs 
• 1 table spoon coriander leaves, chopped 
• 1 table spoon grated cheese 
• Salt and pepper to taste.

Preparation

1. Sift the flour and salt into a bowl. Rub in the butter till it resembles breadcrumbs. Mix to a firm dough with the egg-yolk and lemon juice.
2. If necessary add 1 or 2 table spoon of water. Knead lightly on a lightly floured
3. surface. Roll out the pastry to fit in to a 9 inch pie tin. Handle the pastry gently.
4. With fingers, ease the pastry into the tin and press into the grooves of the tin
5. To make the pastry look neat, roll the rolling pin over the top of the tin quickly and firmly. This will cut off the excess pastry. Refrigerate for 1 hour.
6. Put the pie tin in an oven try. Beat the cream, eggs, salt and pepper, coriander leaves, cheese together. Arrange the chicken or fish in base of pastry shell.
7. Pour the egg-mixture over the back of metal spoon to cover the chicken. Bake in a moderately hot oven for about 10 minutes. Cook a further ½ an hour until the filling has set. Serve as a delicious snack as itself or with salad.