Chicken pie

Name: chicken pie
Cook time: 25 min
Total time: 295 min
Yield: 10
Ingredients: 1 kg free range chicken fillet; 2 medium sized egg; 3 tl dried tarragon; 50 ml Red port; 2 tl salt; 150 g bacon; 75 g peeled pistachio nuts; 4 duck tenderloin; 100 g semi sundried tomatoes

Pie of chicken fillet, eggs, tarragon, port, smoked bacon, pistachios, duck fillets and tomato.

Ingredients

Kitchen Stuff

1 cake mold (1 liter)
1 food processor
1 roasting tray

Directions

Preheat the oven to 150 ° C.
Put the chicken fillet with the eggs, tarragon, port and salt in the food processor and grind. Line the cake mold with the bacon slices.
Scoop ¼ of the chicken mixture into the mold. Divide the pistachios over it. Cover with ¼ of the chicken mixture.
Put the duck fillets on it. Cover again with ¼ of the chicken mixture.
Divide the to over and cover with the rest of the chicken. Fold the overhanging slices of bacon inside.
Put the cake tin into a roasting pan in the oven and fill the roasting pan halfway with water. Fry the pie slightly below the center of the oven for about 1 hour.
Remove from the oven and pour the released fat from the pie. Allow to cool in the mold. This takes about 3½ hours.
Pour the pie on a shelf and cut into slices.