(my own recipe)
for the base and crust
100 gms whole wheat flour
100 gms flour
salt to taste
50 gms clarified butter
a little cold water
mix the flours and making a well in the centre break the egg , add salt and the clarified butter . Mix lightly with your fingertips and add a little water at a time till a firm dough is ready. store in the refrigerator till needed.
for the stuffing
3 bunches baby spinach leaves,washed and roughly chopped
2 small heads of broccoli, floretted, washed and lightly steamed
1 packet white mushrooms, washed and sliced
1 big red and yellow bell pepper, sliced thinly
1 small bunch spring onions
a little olive oil
salt/pepper/red chilli powder
1 cup roughly chopped cheddar
1/2 cup thin cream
1 chicken breast chopped into slivers
Heat a non-stick pan lightly and add the olive oil (i only use extra virgin ) add the crushed garlic and fry till light golden then add the spring onions and then the chicken, mushrooms, broccoli and the spinach leaves. Toss these veges for just a few minuts and put the fire off. Season with salt , pepper and a teaspoon of red chilli powder. It is important not to cook the veges for too long as this would only make them mushy. They should still have a bite to them after the pie is ready.
Divide the dough into 2 unequal portions (one just a little more than the other). Taking a round pie dish roll out the bigger piece and place in the dish flattening out the dough with the flat of your palm so that it comes up the sides a little. Take a fork and score holes in the pastry (this allows it to cook evenly) Put the stir fried vegetables in. Cover with the chopped peppers and scatter the cheese on top reserving a little cheese. Beat the cream and eggs together and pour evenly.
Roll out the other piece of dough and cut a cross in the middle. cover and seal the edges Take the four corners in the middle and fold back.
Fill the centre with the reserved cheese and bake till the crust is done
(as whole wheat flour has been used the crust will have a more wholesome colour but the flavour will be just as good or better as it will be more crispy).
I MADE THIS FOR OUR DINNER LAST NIGHT ALONG WITH LIGHLY GRILLED SALMON FILLETS. NORMALLY THE VEGES WOULD BE STEAMED ON THE SIDE. THE REASON FOR THE PIE WAS TO MAKE THE VEGES INTERESTING TO EAT.