Greek Chicken Pie (Kotopita) |
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Ingredients# 1 x two and a quarter pounds (1 kilo) chicken, cleaned and washed
# 1 lb. (450g) shortcrust pastry
# 1 medium onion
# salt and pepper
# 2 eggs, beaten
# 1 cup of butter
# parsley, finely chopped
# 1 cup of kefalograviera cheese, or a hard strong cheese
# 1 lb. (450g) shortcrust pastry
# 1 medium onion
# salt and pepper
# 2 eggs, beaten
# 1 cup of butter
# parsley, finely chopped
# 1 cup of kefalograviera cheese, or a hard strong cheese
Procedures# Boil the chicken in salted water with the onion until tender, making sure that a cupful of the chicken broth remains at the end of boiling
# Remove the chicken and when cooled, remove skin and bones and cut the meat into small pieces
# Mix the chicken meat with the eggs, parsley, pepper and the cheese, then add the juice from the boiled chicken
# Lightly fry the softened onion and add to the mixture
# Butter a medium-sized baking tin then line it with most of the pastry, leaving enough to cover the pie
# Make sure the pastry in the tin is well greased then spread the mixture evenly on it
# Place knobs of butter at various points on top of the mixture
# Cover the mixture with the remaining pastry, buttering the outside of it
# Bake the pie in a moderate oven for 50-60 minutes or until the pie is golden in colour
# Remove the chicken and when cooled, remove skin and bones and cut the meat into small pieces
# Mix the chicken meat with the eggs, parsley, pepper and the cheese, then add the juice from the boiled chicken
# Lightly fry the softened onion and add to the mixture
# Butter a medium-sized baking tin then line it with most of the pastry, leaving enough to cover the pie
# Make sure the pastry in the tin is well greased then spread the mixture evenly on it
# Place knobs of butter at various points on top of the mixture
# Cover the mixture with the remaining pastry, buttering the outside of it
# Bake the pie in a moderate oven for 50-60 minutes or until the pie is golden in colour
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