Chicken, Egg and Dill Pie
On the way home this evening we stopped at Millen Farm, the local Samford Community Farm project just outside the village. Available for purchase were a range of greens (leek, celery, lettuce, dill), some avocados and some beetroot. I decided to purchase three beetroot, a leek, a couple of avocado and on a whim, a bunch of Dill.
Fresh Dill isn’t something I’ve used much of previously (usually using dried), but I knew Dill went well with eggs and chicken so a plan was hatched for a Pie (because you rarely need a reason for Pie).
- 1 sheet of puff pastry (or make your own pastry of choice)
- 400g of chicken breast fillet, sliced approx 3-4mm thick
- 4 eggs
- about ¼ cup of milk
- ⅓ of a bunch of fresh Dill, finely chopped
- 1 small onion, finely chopped
- 2 cloves of garlic, very finely chopped
- some olive oil
- a little salt
- a splash of red wine
- a splash of Worcestershire sauce
- a handful of grated cheese (I used a mozzarella, romano, parmesan mix)
First, grease a pie dish with butter (or oil), and line it with the pastry. If using puff pastry sheets, there is no need to pre-bake, but if making your own, you may want to do so.
Now fry the sliced chicken pieces in a hot pan with the oil until just done and nicely browned. Set aside.
Turn down the heat and then fry the onion and garlic, with a little more oil, and as they go translucent, deglaze the pan with some wine, then turn off and put the onion mix into the pie casing.
Layer the chicken pieces on top of the onion, and sprinkle with a pinch of salt.
In a mixing bowl, whisk the eggs and milk together well, add a pinch of salt, and the Dill and Worcestershire sauce, whisking well. Now add the cheese and stir until evenly distributed, then pour the lot over the chicken. You may need to distribute the cheese more evenly if it has clumped in the middle.
Bake at 200ºC on the bottom shelf for 35 mins. Allow to stand for 5-10 mins and then serve.
Did you like this recipe? You might also like:
- Impossible Pie
- Golden Syrup Dumplings
- Christmas Ham Wrap
- Light Caramel Macadamia Pie
- Kabana and Mushroom Waffle with Camembert Cheese
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