Ingredients
For the dough
2 1/2 glasses self-raising flour
1/2 glass vegetable shortening
1 glass yoghurt
1 unbeaten egg
For the filling
3 glasses boiled, skinned chicken, cut into small pieces
1 (400 g) fresh mushrooms, sliced
1 small onion, finely chopped
3 tablespoons oil
1 Halloumi cheese, coarsely grated
For the Béchamel sauce
2 glasses boiling milk
1 tablespoon butter
3 tablespoons self-raising flour
1/2 chicken stock cube
Method
To prepare the filling, fry the onion gently in the oil and then stir in the mushrooms. Make a Béchamel sauce using the above ingredients (see Basic Recipe for Béchamel Sauce). Combine the chicken with the Halloumi, the mushroom mixture and the Béchamel.
Divide the dough into two portions. Use one portion to line the base and sides up to a height of 3 cm of a 27x27 cm ovenproof dish.
Prick the pastry and spread the filling evenly. Roll out the other portion of the dough to the size of the dish.
Place over the filling and press the edges of the two pastry sheets together firmly.
Prick the top sheet of the pastry too.
Bake the pie in a preheated moderate oven (160°C) for 45 minutes or until golden brown.
Remove from the oven.
Leave aside for 20-30 minutes until the Béchamel sets and serve.
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