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Directions

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  1. Cut margarine into flour and salt until particles are size of small peas.
  2. Sprinkle in water, 1 tablespoon at a time, tossing with fork (I prefer to use my hand) until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Do not over-kneed.
  3. Gather pastry into a ball and refrigerate for 30 minutes.
  4. Pre-heat oven to 425 deg (about 210 deg centigrade).
  5. Shape pastry into flattened round on lightly floured slab. If you want to avoid using flour, use parchment paper to avoid the pastry from sticking to the rolling pin.
  6. Roll pastry 2 inches larger than inverted pie plate with floured rolling pin (use an 8-9 inch wide pan that’s an inch deep).
  7. When rolling out pastry, keep circular by occasionally pushing edge in gently with sides of hands.
  8. Fold pastry into quarters (don’t flatten or it’ll stick, just want to loosely place edges together to fold it twice into a quarter circle).
  9. Place in pie plate with point in center. Unfold and gently ease into plate, being careful not to stretch pastry.
  10. Sprinkle chicken, cheese and onion in pastry-lined pie plate.
  11. In a separate bowl beat eggs slightly; beat in remaining ingredients. Pour into pie plate.
  12. Bake uncovered 15 mins.
  13. Reduce oven temp to 300 deg (about 150 deg centigrade).
  14. Bake until knife inserted in center comes out clean, about 30 minutes longer.
  15. Let stand 10 mins before cutting.

Note

Since the diameter of the pastry was kept 2 inches bigger than the diameter of the plate, the 1 inch thickness (depth) of the plate will also be used up. You might still have a little big hanging. Smoothen it gently along the edges and use a fork to make impressions all around the edge/rim of the plate.