Chicken & Tomato Pie

The taste of summer! Delicious eaten cold. (From a chicken cooking cookbook)

• Ready In: 1 hr
• Serves: 4-6
• Yields: 1 pie

Ingredients

• 2  cups flour
• 1  pinch salt
• 1⁄2 cup butter, chilled and cubed
• 2  tablespoons  ice cold water
• 450  g  cooked chicken breasts
• 7  tomatoes, sliced,seeds removed
• 1 1⁄4 cups  thick sour cream
• 4  tablespoons pesto sauce
•  salt and pepper
• 1  beaten egg, for glazing

Directions

1. Preheat oven 190°C.
2. Make the pastry: put flour and salt in a bowl, add butter and rub until resembling breadcrumbs, add water and mix until the dough forms a ball, wrap in plastic and put in the fridge for 30 minutes.
3. Butter an ovenproof 20 cm dish, layer sliced cooked chicken and tomatoes almost to the top.
4. Mix sour cream and pesto, season with a little salt and pepper, puor over chicken and tomatoes.
5. Roll pastry in a circle slightly larger than the dish, place the pastry lid on top of the dish, brush with the egg and cook in the oven for 25-30 minutes, until golden and crisp.