Pork pie
Chicken quiche
- 250 GRAM SHORTCRUST PASTRY
- 500 GRAM PORK FILLET, in cubes
- BUNCH OF GREEN ONIONS, chopped
- 1 TBSP PRESERVED GINGER, chopped
- 1 CHILI PEPPER, chopped
- 1OO GRAM TOMATO KETCHUP
- 4 SLICES BACON, cut
- 1 CLOVE GARLIC, mashed
- 1 EGG YOLK
- 250 GRAM PUFF PASTRY
- 500 GRAM CHICKEN FILLET, in cubes
- 2 ONIONS, chopped
- 3 TOMATOES, chopped
- 1 CLOVE GARLIC, mashed
- 5 EGGS
- 1 CUP CREAM
- BUNCH OF BASIL LEAVES, chopped
Roll out the short crust pastry to two circles, slightly bigger than the pie form, and put one of the circles in the pie form. Mix all other ingredients except the egg yolk in a big bowl, add salt and pepper and put the meat mixture on the pastry. Cover with the other pastry circle, push the sides well together and make a hole in the middle for the steam to escape. Brush the top layer with egg yolk and bake 45 minutes at 180 degrees.
Roll out the puff pastry and line a quiche form with it. Fry the chicken fillet 5 minutes; add the onion and the garlic and fry 3 minutes more; add the tomatoes and fry again 2 minutes. Spoon this mixture on the puff pastry. Mix the egg with the cream, the basil leaves and salt and pepper to taste and pour this on the chicken. Bake the quiche 45 minutes at 180 degrees.
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