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For pastry
-  1  lb   flour
-  3  tsp baking powder
-  1  tsp salt
- ½  tsp sugar
-  4        eggs
-  1  lb   butter

Sift flour and  mix with salt, sugar, baking powder and with the electric
mixer, continue mixing butter and eggs

Spread ½ of pastry over wax paper and roll it out.

Place it on greased baking pan and pinch it with a fork. Bake for 5 min. in pre-heated oven to 180° C, take it out and pour in chicken and rest 
of ingredients.
Roll out the other half of pastry, cover pie sealing it with a fork along sides
and back to oven for 30-40 min. until golden brown.

For Filling

-  1   chicken or pieces
-  3   tomatoes
-  3   onions
-       a bunch scallions
-  3   celery sticks
-  1   red pepper
-  1   green pepper

-  1   small cabagge
-  4   garlic cloves all finely chopped
-       salt and pepper to taste

Cook chicken in water with all ingredients above until tender then cut 
in small pieces with scissors.

Drain vegetables and mix with chicken and:

-  4   hard boiled eggs, diced
-  3   potatoes, peeled, diced and cooked
-  1   small jar capers with its juice
-  1   can or natural peas
-  6   Tbsp ketchup
-  3   Tbsp Worcestershire sauce


Cook 5 min. altogether.
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copyright by

Terry Olier

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