Chicken pie

• 2 CHICKEN BREASTS, cut in strips
• 150 GRAM MINCED PORK
• HANDFUL BASIL, chopped
• HANDFUL THYME, chopped
• 1 LEMON, juice and rind
• 1/2 CUP CREAM
• 1 ONION, chopped
• 250 GRAM FLOUR
• 100 GRAM BUTTER
• 3 EGG YOLKS

• 500 GRAM SHORTCRUST PASTRY
• 250 GRAM PASTA, cooked
• 200 GRAM GREEN PEAS
• 250 GRAM SPINACH, chopped
• 50 GRAM PINE NUTS
• 1 CUP CREAM
• 150 GRAM MUSHROOMS, sliced
• 50 GRAM DRIED TOMATOES, chopped
• 3 EGGS, beaten
• 1/2 TSP NUTMEG

Mix the flour with the butter and two egg yolks and add 1-2 tablespoons water, knead well. Roll the dough out into two circles. Put one circle on the bottom of a round oven dish. Mix the chicken fillet, the pork, the basil, thyme, lemon juice and rind, cream and onion well and spoon this mixture on the dough circle. Put the other dough circle on top and press the edges well together. Brush the pie with the remaining egg yolk and decorate with the remaining dough pieces. Bake the pie at 180 degrees Celsius in the oven for 40 minutes.

Roll out the pastry and cover the bottom and sides of an oven dish with half of it. Stir fry the spinach for three minutes; add the mushrooms and the tomatoes and stir fry two minutes more. Mix the cream and the eggs and add this as well as the rest of the ingredients and pepper and salt to taste. Stir well and spoon the mixture into the pie. Close off with the rest of the pastry. Make a hole in the middle. Bake 1 hour at 190 degrees Celsius.