Chicken pie with parmesan crust

Put 200 g flour, the cheese, 100 g butter and a pinch of salt in the food processor and grind to a crumbly dough. Put the dough in a bowl, add 1 egg and 1 tbsp milk and knead by hand into a ball. Put the dough ball in cling film and place in the refrigerator for at least 30 minutes.

Heat the rest of the butter. Bake the chicken in 3 min. Around golden brown. Take out of the pan.

Cut the leek into small pieces. Bake 4 minutes with the garlic and oregano in the remaining shortening. Add the rest of the flour and cook for 2 minutes. Pour in the milk, crumble the bouillon tablet and stir until a thick ragout. Turn off the heat and add the chicken. Allow to cool to room temperature.

Preheat the oven to 180 ° C. Spray the worktop with flour. Roll out 2/3 of the dough with the rolling pin into a round piece of 2 mm thick. Line the quiche form with it. Roll out the remaining dough into a piece as large as the shape. Spoon the ragout into the mold and cover with the rag. Cut away the overhanging dough. Press the edge. Split the last egg, stir in the yolk with 1 tbsp milk and brush the top of the pie with it. Bake 35-40 minutes in the middle of the oven.