Torta tat-tiġieġ u l-faqqiegħ (chicken and mushroom pie)

Chicken and mushroom pie

Olive oil pastry:  mix together with a fork 500g plain flour, 1 tsp bicarbonate of soda, 7 tbs olive oil;  rest for one hour in the fridge before using.

Filling:  Fry in some olive oil one large chopped onion, four chopped bacon rashers, 750g cubed chicken breast, (optional) chopped green pepper;  add some chicken seasoning and 4 tbs flour;  mix to a roux;  dissolve one chicken stock cube in one mugful of hot water and stir in the mixture;  it should be creamy and thick;  add one small tin sweetcorn;  line four individual moulds (or one large dish with pastry), scatter some breadcrumbs on its base fill up to the brim with filling and close pie with more pastry;  brush with beaten egg and bake in a moderate oven (150 fan) for about 45 mins for individual pies, 1 hour for one large pie.


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