Chicken and egg pie

Serves: 6

Preparation: 20 min

Cooking: 40 min

Pastry

• 750 ml (3 c) flour

• pinch salt

• 250 g butter

• 60 ml (¼ c) ice water

• juice of ½ lemon

Filling

• 6 eggs

• 1 onion, finely chopped

• 2 garlic cloves, chopped

• 5 chicken breasts, finely chopped

• 100 g streaky bacon, finely chopped

• handful parsley, finely chopped

• salt and black pepper, to taste

• 1 egg, beaten

Preheat the oven to 180 °C and grease a 6-hole muffin pan.

1. Pastry: Sift the flour and salt into a bowl and rub in the butter until it resembles breadcrumbs. Pour small amounts of the ice water and lemon juice into the flour mixture until a soft dough forms.

2. Place the dough onto a floured work surface and work into a smooth ball. Roll the pastry out to a thickness of about 3 mm. Cut out six 15-cm circles and use each circle to line a hole in the muffin pan. Cut six 10-cm circles for the lids and set them aside.

3. Filling: Cook the eggs in a pan of boiling water for two minutes then refresh in cold water, peel carefully and set aside.

4. Put the onion, garlic, chicken, bacon and parsley into a bowl, season with salt and black pepper and mix until well combined. Spoon a little of the mixture into each pie case, place an egg in the centre and spoon a little more filling over.

5. Brush the edge of each pie case with a little beaten egg, place the lids on top and crimp the edges together to seal completely. Make a small hole in centre of each pie, bake in the oven for 40 minutes and set aside to cool for 10 minutes.

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