Summary

Ingredients

For the dough:

• 300 grams flour
• 150 g butter
• 1 teaspoon salt

For the filling:

• 500 g chicken breast fillet (s)
• 3 tablespoon olive oil
• 2 onions)
• 1 clove garlic
• 1 tablespoon tomato paste
• 2 carrot (s)
• 2 tomato (s)
• 60 g olives, reen, stone-free
• 0.5 ½ bunch parsley, smooth
• 0.5 ½ bunch chives
• 2 egg (s), hard-boiled
• salt and pepper
• Sambal Oelek, to taste
• 2 egg (s)

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Instructions

1. Place the flour on the work surface, place the butter in flakes on it and add salt and 5 - 6 tablespoons of water. Knead everything quickly with your hands to form a smooth shortcrust pastry and wrap the dough in foil and put it in the fridge for about 30 minutes.
2. Chop the chicken very finely or turn it through the meat grinder and fry in 2 tablespoon olive oil in portions.
3. Peel the onions and garlic, finely chop and fry in the remaining oil, add the tomato paste.
4. Peel and finely grate the carrots, finely dice the tomatoes and fry both briefly. Halve the olives and add to the onions together with the chopped herbs and the seared meat.
5. Peel the boiled eggs, roughly chop and stir in, then season everything with salt, pepper and the sambal oelek to taste.
6. Let the filling cool, then stir in a raw, beaten egg.
7. Roll out half of the shortcrust pastry and place on the bottom of a mold (20 x 30 cm) lined with baking paper. Prick several times with a fork and prebake in a preheated oven at 200 degrees circulating air 180 degrees for about 12 minutes until light yellow. Let cool a little and line the edge of the pan with half of the remaining dough.
8. Pour in the filling and press firmly. Roll out the remaining dough and use a serrated cake wheel to roll out strips about 1 cm wide. Use these strips to lay a grid on the filling, press down on the edge. Brush the dough with the last beaten egg and bake the pie in the oven for about 30-40 minutes until golden brown.