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Serves 4
INGREDIENTS:
8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick
4 oz. boneless and skinless chicken breast, diced 2 cups baby new potatoes, washed and thinly sliced
1 clove garlic, crushed
1 tsp. parsley
1 tbsp. fresh basil, finely chopped
1 tsp. fresh oregano, finely chopped
2 cups tomato sauce
1 tsp. salt
1 tsp. black pepper
1 cup Asiago cheese, grated
1/4 cup milk to seal and glaze
METHOD:
Preheat oven to 400 F (200 C). Fit pastry into a pie dish. Roll out remaining pastry for the pie lid. Set aside.
Combine garlic, parsley, basil, oregano, tomato sauce, salt and black pepper. Add chicken, potatoes and Asiago cheese.
Moisten edges of pastry base with half the milk. Spoon in the chicken mixture.
Put the pastry lid on top and crimp to seal. Brush remaining milk over the lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.
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