Entrée Pies: Chicken 02 by Recipe Cottage

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	Chicken 02

		CHICKEN GOULASH ON A SOUR CREAM CRUST 2 Tbsp olive oil 2 large red onions 500g boneless diced chicken 1 1/2 Tbsp paprika 2 Tbsp seasoned flour 1 Tbsp tomato paste 125 ml red wine 125 ml chicken stock 3 Tbsp plain yoghurt 125g butter, softened 315g sour cream 1 egg 185g self raising flour 1 Tbsp chopped parsley Lightly saute the onions in 1 Tbsp of the oil until golden. Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat. Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes. Return onions to the pan, add the tomato paste, wine and stock. Bring to the boil and simmer for 6 - 7 minutes. Remove pan from the heat and stir in the yoghurt. Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough. Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm. Spoon the filling, cover and bake at 180C for 35 minutes. Uncover and bake for a further 10 minutes or until golden and crusty.