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Chicken and Carrot Pie
Ingredients
2 cups cooked chicken
2 KANAKI SHORTCRUST Pastry sheets
1 tbsp olive oil
2 tbsp Soft, low fat
4 large carrots, ground
2 onions, in thin slices
4 spring onions, minced
200 gr. hard Danish cheese
2 eggs
1 pinch nutmeg
2 tbsp dill
Salt
Pepper
For smearing:
4 tbsp milk
Preparation - Steps
First heat the olive oil and saute the onions, spring onions and carrot, until they absorb all their juices. Add the low fat Soft. Leave the stuffing to cool down, and add the cheese, eggs, chicken, dill, nutmeg, salt and pepper.
Lay 1 shortcrust pastry sheet in a fire-resistant pan, pour the stuffing on it, cover it with the other sheet and twist the edges. Carve into pieces and smear with milk. Bake for 1 hour at 180°C, until golden brown.
A recipe entrusted to us by Argyro Barbarigou.
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