for 4 person

Dough

350 g	rustic flour
1 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
2 ½ dl	lukewarm water

Topping

300 g	frozen mixed vegetables, defrosted
¾ tsp	salt
a little	pepper
2	chicken breast (approx. 300 g), cut into strips approx. 1 cm wide
¼ tsp	salt
180 g	crème fraîche with herbs
1 bunch	parsley, finely chopped
a little	rustic flour to dust

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add water, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Topping

Season the mixed vegetables. Season the chicken strips with salt and mix with 3 tbsp of crème fraîche. Mix the remaining crème fraîche with the parsley. Divide the dough in half. On a lightly floured surface, roll out the dough into ovals approx. 5 mm thick. Place on a baking tray lined with baking paper, dust the edges with a little flour. Spread the parsley & crème fraîche mixture over the pastry bases, right up to the floured edge. Top with the mixed vegetables and chicken strips.

Bake for approx. 20 mins. in the lower half of an oven preheated to 220°C.

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