Monday, May 6, 2013

SPINACH AND CHICKEN LOAF




INGREDIENTS FOR CRUST

1- 2 Tbs butter (melted)
2- 3 cup flour
3- 1 1/2 tsp baking powder
4- 1/2 tsp salt
5- 1/3 cup butter or margarine
6- 3/4 cup cold water


FOR FILLING

1- 1 Tbs olive oil
2- chicken 500 g (ground)
3- 1 bunch of spinach(chopped )
4- 1 large tomato chopped
5- 1 1/2 cup cheddar cheese(shredded)
6- 3 Tbs flour
7- 1 egg beaten
8- salt and pepper as per taste
9- 1/3 cup coriander leaves(chopped)

METHOD

1 Preheat the oven at 200 centigrade
2 Take a 5*9 inch pan and brush with half of the melted butter and set aside.
3-Take a food processor bowl combine flour, baking powder salt and chopped butter
and process it, add water again process until you get a soft dough.
4-Take out the dough and roll it on a surface and roll three-quarters of a dough into
a rectangle shape and cover the bottom and side of the loaf pan. Again roll remaining dough into
10*6 inch and cover both with plastic wrap and refrigerate.

HOW TO MAKE A FILLING

1-Heat oil in a pan.Saute chicken over medium heat until brown.
2 Break up any large pieces of chicken, stir in spinach,tomato,cheese,flour
  pepper, egg, coriander,salt and mix well .
3-Take out the loaf pan from the refrigerator and add this mixture of chicken into
  it.Top with a remaining dough and remember to seal the edges.
4 Cut 2 or 3 small slits in the top to allow the steam to escape.
5-Brush with remaining melted butter and bake it for 40 to 50 minutes or until brown.
6 Leave loaf 15 minutes before removing from pan cut slices and served hot or cold.

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