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This healthy, fast and easy to make vegetable and meat pie pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
2 cups skinless and boneless chicken, diced
1 cup canned crushed tomatoes, drained
1 cup canned haricot beans
2 cups Feta cheese, grated
1 cup sour cream
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). Half pastry and line a pie dish. Reserve the remaining pastry for the lid. Set aside.
Combine chicken, tomatoes and haricot beans and spoon into pie case. In a bowl, combine Feta cheese and sour cream. Spoon mixture onto the pie. Assure that mixture completely fills all the space.
Moisten edges of pie shell with half the beaten egg. Put on pastry lid and crimp edges to seal.
Using remaining egg, brush lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
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