Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 30 mins Serves 4 150g salted crack­ers of your choice 2 tbsp but­ter, melted For the fill­ing 250g cream cheese 250ml cream 2 eggs 200g cooked leftover chicken, chopped 3 spring onions, chopped Small hand­ful of pars­ley and chives, chopped 50g pecorino cheese, grated 50g moz­zarella cheese, grated Pre­heat oven to 200°C. Spray a 24cm pie dish with cook­ing spray. Crush the crack­ers in a food pro­ces­sor un­til fine. Add the melted but­ter and mix well. Spoon mix­ture into the pie dish and use your fin­ger­tips to press it down. Place it into the fridge un­til needed. Spoon cream cheese, cream and eggs into a mix­ing bowl and mix well with a whisk. Add the chicken, spring onions, pars­ley, chives and pecorino cheese. Sea­son with salt and pep­per. Place the pie dish on a bak­ing sheet and spoon the fill­ing in. Sprin­kle the moz­zarella cheese over and bake for 30 min­utes un­til set and golden brown in colour. Let it cool slightly and serve with a green salad.

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