Chicken Scallion Pie

Start by making the crust. Cut the cold butter into small pieces. Place the flour, salt, egg yolk and butter into a food processor (I use my Thermomix for this) and process until the mixture gets crumbly. Add the water, a tablespoon at a time and process very shortly until you obtain a lumpy dough. Place the dough on a working surface and knead very very shortly, just enough to bring the lumps together and form a thick roll. Wrap the roll in kitchen foil and refrigerate for 30 minutes.

In the meantime, put the chicken and chicken stock in a saucepan. Bring stock to a boil and cook the chicken for 15 to 20 minutes or until cooked through and juices run clear. Take it out and let it cool down. Cut into small pieces. Chop the scallions into thin rings and the red pepper into small pieces.

Preheat the oven to 200 C/400 F. Butter a spring form pan (26 cm/ 10 inches diameter) or 8×8 baking dish.

Take the roll of dough out of the fridge and cut it lengthwise into enough thin slices to cover the bottom of the pan. Keep a few slices and use them to form a dough rim up the side of the tin. Press the dough with your fingers to close the cuts and spread the dough evenly.

Alternate layering the chicken pieces, scallions and peppers into the tin. Sprinkle with the grated cheese.

Beat the eggs in a bowl, add the milk and nutmeg, salt and pepper to taste. Pour the mixture into the spring form and bake in the hot oven for about 40 to 50 minutes until golden brown. Take the pie out of the oven and let stand for about 15 minutes.

Serve warm or cold with a green salad. I prefer to eat it warm but cold leftovers are also great.