Chicken Scallion Pie
225 g/ 8 oz all-purpose flour
1 pinch of salt
1 egg yolk
115 g/ 4 oz very cold butter
2 tablespoons cold water
500 g/ 1 pound chicken breast
some chicken stock, about 1 cup
1 bunch scallions
1 red bell pepper
100 g/ 3.5 oz cheese, grated (Gouda or cheddar)
300 ml/ 1 ¼ cups milk
Start by making the crust. Cut the cold butter into small pieces. Place the flour, salt, yolk and butter in a food processor (I use my Thermomix for this) and process until the mixture gets crumbly. Add the water, a tablespoon at a time and process very shortly until you obtain bigger lumps. Place the dough on a working surface and knead very very shortly, just enough to bring the lumps together and form a thick roll. Wrap the roll in kitchen foil and refrigerate for 30 minutes.
In the meantime, cook the chicken in some chicken stock. Take it out and let it cool down. Cut into small pieces. Chop the scallions into rings and the red pepper into small pieces.
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter a spring form (26 cm/ 10 inches diameter).
Take the roll out of the fridge and cut it lengthways into enough thin slices to cover the bottom of the spring form. Keep a few slices and use them to form a dough rim in the tin. Press the dough with your fingers to close the cuts and spread the dough evenly.
Alternate chicken pieces, scallions and peppers in the tin. Sprinkle with the grated cheese.
Beat the eggs in a bowl, add the milk and nutmeg, salt and pepper to taste. Pour the mixture into the spring form and bake in the hot oven for about 40 to 50 minutes until golden brown. Take the pie out of the oven and let stand for about 15 minutes.
Serve warm with a green salad or cold. (I prefer to eat it warm but cold leftover are also great).