- 180 g Wheat Flour
- 125 g Lightly Salted Butter
- 2 tbsp Cold Water
- 2 Chicken Breast Fillets
- 300 g Leeks
- Lightly Salted Butter
- tsp Salt
- 1 Red Pepper
- 200 ml Creme Fraiche With Paprika And Chilli
- 3 Eggs
- 160 g Grated Cheddar
Combine the flour and butter. Add water and work quickly together to form a dough.
Roll out the dough in a tin with a removable edge, about 23 cm in diameter. Prick the pie case with a fork and let rest in the refrigerator for about 30 mins
Heat the oven to 200 °.
Cut the chicken into smaller pieces. Shred the leek. Salt and fry the chicken in butter in a frying pan. Add the leek and let it simmer. Allow to cool slightly.
Core and dice peppers. Mix chicken, leeks, peppers, crème fraîche, eggs and half of the cheese.
Pre-cook the pie case about 10 minutes.
Spread the mixture in the pie case and sprinkle with the rest of the cheese.
Bake on the bottom shelf of the oven for 35-40 minutes.