# 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

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
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Category : Greek

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