Directions0/0 steps made
- Cut margarine into flour and salt until particles are size of small peas.
- 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.
- Gather pastry into a ball and refrigerate for 30 minutes.
- Pre-heat oven to 425 deg (about 210 deg centigrade).
- 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.
- 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).
- When rolling out pastry, keep circular by occasionally pushing edge in gently with sides of hands.
- 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).
- Place in pie plate with point in center. Unfold and gently ease into plate, being careful not to stretch pastry.
- Sprinkle chicken, cheese and onion in pastry-lined pie plate.
- In a separate bowl beat eggs slightly; beat in remaining ingredients. Pour into pie plate.
- Bake uncovered 15 mins.
- Reduce oven temp to 300 deg (about 150 deg centigrade).
- Bake until knife inserted in center comes out clean, about 30 minutes longer.
- Let stand 10 mins before cutting.
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.