Pie with Vegetables and Chicken

Put the flour for the dough in a large enough bowl with the salt form. Add the cold butter piece by piece and quickly prepare the whole together to a semolina-like mixture. Last but not least, add the water by the spoonful, quickly assembling the dough. Form a ball and leave to cool for an hour with the lid closed.

Prepare the vegetables ready for cooking. Bring the white wine to a boil with water, bay spice and a little salt and briefly blanch each vegetable in it. Remove the vegetables with a sieve ladle and set aside.

Reduce the vegetable stock to 2 dl (based on 4 servings).

In a frying pan, brown the bacon cubes, remove them from the fat and mix them with the blanched vegetables. In the same fat, with a little more oil, fry the chicken breasts cut into medium pieces, season with curry, fresh ginger, a little salt and pepper. Add the raisins, mushrooms and sunflower seeds and fry everything together briefly.

Extinguish with the soy sauce and add to the vegetable form.

In the same frying pan, melt the raw sugar and butter, lightly caramelize the peeled and thinly sliced pears and remove the frying pan from the heat.

Fill the vegetable-meat mixture into a gratin dish, cover it with the pear slices and moisten it with the boiled down vegetable stock. Roll out the dough according to the shape, round or oval, and cover the dish with it.

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