CHICKEN & CHEESE PIE

Chicken cube: 160 gms | Onion: 30 gms | Carrot: 20 gms | Celery: 20 gms Leeks: 25 gms | Pepper: 5 gms | Olive oil: 15 gms | Herb: 3 gms | Garlic: 3 gms | Cream : 15 gms | White sauce: 25 gms | Cheese: 15 gms | Salt: to taste | Short crust pastry: 200 gms

METHOD

Roll out short crust pastry (120 gm) and line an 6" pastry tin. Using fork prick holes in the pastry

Keep the lined pastry tin in refrigerator for half hour

Heat olive oil in a skillet, add garlic,onion and saute till translucent

Add chopped carrots, celery, leeks and saute well

Add chicken cubes to the above mixture and cook lightly for a minute

Add white sauce and stir well till the sauce begins to bubble

Add grated cheese, cream, salt and pepper and set aside

Fill the cool chicken mixture evenly into the lined pastry tin

Roll out rest of the pastry to cover the top of the pie

Cut gashes over the pastry or prick holes with the help of a fork

Refrigerate for 1 hour for the pastry to rest

Remove pie from the refrigerator, apply beaten egg to coat the pastry

Bake in a preheated oven for 20 minutes at 180 C

For medium

Heat a skillet till hot and sear the beef fillet on all sides to seal the meat

Cook for 2 minutes turning all sides

Remove from skillet and rest for 10 minutes

Continue to cook on hot pan for 4 minutes turning on all sides

Remove from pan, slice and serve hot

For well done

Heat a skillet till hot and sear the beef fillet on all sides to seal the meat

Cook for 4 minutes turning all sides

Remove from skillet and rest for 10 minutes

Continue to cook on hot pan for 6 minutes turning on all sides

Remove from pan, slice and serve hot