Light crème fraiche, spiced with peppers & chili: 2 dl
Egg: 3
Grated cheese gratin: 2 dl
How to prepare
Chop flour and butter into a grainy mass. Add water and work quickly into a dough.
Press out the dough into a mold with removable edge, about 23 cm in diameter. Cut the pie shell with a fork and let it rest in the fridge for about 30 minutes.
Set oven to 200 °.
Cut the chicken into smaller pieces. Shred the leeks. Salt and fry the chicken in butter in a frying pan. Add the leeks and let it simmer. Let cool slightly.
Seed and dice the paprika. Mix chicken, leeks, peppers, crème fraiche, eggs and half the cheese.
Bake pie shell about 10 min.
Divide the mixture into the pie shell and sprinkle with the rest of the cheese.
