Potato, Chicken, and Gorgonzola Pie
Serving: 1 Pie
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Directions
- Preheat the oven to 180ºC and lightly grease a 32 x 12 cm tart tray.
- Melt the butter and sauté the chicken together with the rosemary and potato and season.
- Cook until the potato is just soft.
- Roll one half of the pastry and line the tart tray and with a fork prick a few holes.
- Spoon the potato mixture evenly into the tray and scatter with the gorgonzola and almonds.
- Roll out the other half of the pastry and slice into thin strips avoiding cutting the trips right through.
- With a fork press down the sides to secure and bake until crispy and golden, 30 – 40 minutes.
Ingredients
- 400 g chicken breast, cubed
- 15 ml (1 tbsp) rosemary, finely chopped
- 1 large SIFRA potato cubed and blanched
- Salt and freshly ground black pepper, to taste
- 50 g almonds, toasted