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1
Start by making the crust.
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2
Cut the cold butter into small pieces.
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3
Place the flour, salt, egg yolk and butter into a food processor (I use my Thermomix for this) and process until the mixture gets crumbly.
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4
Add the water, a tablespoon at a time and process very shortly until you obtain a lumpy dough.
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5
Place the dough on a working surface and knead very very shortly, just enough to bring the lumps together and form a thick roll.
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6
Wrap the roll in kitchen foil and refrigerate for 30 minutes.
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7
In the meantime, put the chicken and chicken stock in a saucepan.
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8
Bring stock to a boil and cook the chicken for 15 to 20 minutes or until cooked through and juices run clear.
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9
Take it out and let it cool down.
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10
Cut into small pieces.
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11
Chop the scallions into thin rings and the red pepper into small pieces.
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12
Preheat the oven to 200 C/400 F. Butter a spring form pan (26 cm/ 10 inches diameter) or 8x8 baking dish.
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13
Take the roll of dough out of the fridge and cut it lengthwise into enough thin slices to cover the bottom of the pan.
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14
Keep a few slices and use them to form a dough rim up the side of the tin.
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15
Press the dough with your fingers to close the cuts and spread the dough evenly.
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16
Alternate layering the chicken pieces, scallions and peppers into the tin.
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17
Sprinkle with the grated cheese.
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18
Beat the eggs in a bowl, add the milk and nutmeg, salt and pepper to taste.
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19
Pour the mixture into the spring form and bake in the hot oven for about 40 to 50 minutes until golden brown.
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20
Take the pie out of the oven and let stand for about 15 minutes.
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21
Serve warm or cold with a green salad.
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22
I prefer to eat it warm but cold leftovers are also great.
