Bacon pies

Mango chutney chicken

• 300 GRAM SHORTCRUST PASTRY
• 100 GRAM BACON, sliced
• 4 EGGS
• 1/2 CUP CREAM

• 1 WHOLE CHICKEN
• 50 GRAM BUTTER
• 1 TSP CURRY POWDER
• SOME GREEN ONIONS, chopped
• 1/4 CUP WHITE WINE
• 3 TBSP MANGO CHUTNEY

Fry the bacon and cut in small pieces. Boil 3 eggs for 10 minutes and cut them small. Mix the boiled eggs with the bacon and the cream; stir in a raw egg and fresh milled pepper. Roll out the pastry. Cover the bottom and sides of 6 muffin tins with the pastry. Fill them with the bacon mixture. Cut out round lids from the remaining pastry and close them. Bake 30 minutes at 190 degrees Celsius.

Melt the butter, add the curry and wine, stir well. Pour the butter mixture over the chicken. Bake the chicken 30 minutes in the oven at 180 degrees Celsius. Now spread the mango chutney over the chicken and bake 30 minutes more. Pour the remaining juice over the chicken, sprinkle with green onions.