CHICKEN HUNZA PIE

Prep time + cook time 1.35 hours Cooking time 30 mins Serves 4

INGREDIENTS

225g plain flour

1 cup (160g) wholemeal plain flour

150g cold butter, chopped coarsely 4 free-range eggs

2tbsp olive oil

1tbsp water

1.5l (6 cups) water, extra 200g chicken breast fillet 300g spinach, trimmed, chopped coarsely

2 cloves garlic, chopped finely 250g packaged microwave brown rice

200g feta, crumbled

2 cups ricotta

3 green onions (scallions), chopped finely

1 cup coarsely chopped fresh flat-leaf parsley

METHOD

Process flours and butter until crumbly. Whisk together 2 eggs, 1tbsp of oil and water in a small jug until combined. Add to flour mixture, process until smooth. Roll dough between sheets of floured baking paper into a 1cm thick, 32cm round large enough to line a 24cm spring form pan. Lift pastry into pan, press over base and threequarters of the way up the side. Refrigerate for 30mins. Preheat oven to 180C. Bring the extra water to the boil in a large saucepan. Add chicken, return to the boil, reduce heat, simmer, partially covered for 12mins or until chicken is cooked through. Remove chicken. Cool 10 minutes then shred coarsely. Return water to the boil, cook spinach for a minute or until wilted. Drain, rinse under cold water, drain. Squeeze out excess water. Lightly beat remaining eggs in a large bowl. Add spinach, chicken, garlic, rice, feta, ricotta, green onion and parsley. Stir to combine. Fill pastry case with chicken filling. Bake pie for 50mins or until pie is cooked through and pastry is golden.