Ingredients 500 g chicken mince 3 rashers bacon, chopped
250 g frozen spinach portions 1 large tomato, seeded, chopped finely
1 red chilli, chopped finely
1 cup grated cheese-any sort is OK
2 tbsp self-raising flour
1 egg, beaten
¼ cup parsley, chopped finely
FOR THE CASING
1 cup plain flour ¾ cup self-raising flour
65 g butter, chopped
About ½ cup water.
Preheat the oven to 190° fan forced. Brush a deep 21 x 14 cm loaf tin with melted butter or oil, or line with baking paper.
Put the flours and butter for the casing in a large bowl. You can either use a food processor for about 20 seconds or as I did, mix by hand which will obviously take longer. Mix until it is fine and crumbly.
Add the water, a little at a time, and either process for about 15 seconds or until a soft dough forms, or mix by hand. You may have to vary the amount of water so make sure you add it slowly.
Put the dough on a lightly floured surface and knead until it is in one piece
Roll three quarters of the dough about the size to cover the base and extend over the sides. Ease into the loaf tin.
Cover with plastic wrap and refrigerate for 15 minutes.
Meanwhile, for the filling -heat some oil in a pan, and add the chopped bacon. Cook for about 8 minutes or until browned. Add the frozen spinach.
Cook, covered for about 8 minutes or until spinach defrosts, stirring to prevent sticking.
Cook uncovered for about 5 minutes, stirring constantly. Remove from heat, and allow to cool.
Combine spinach mixture with remaining filling ingredients. Season.
Spoon the filling into the prepared pastry, pressing into the corners.
Roll out the remaining dough to cover the top of loaf tin. Pinch the edges together and brush with a bit of melted butter.
Bake about 35 minutes or until browned and cooked through. Leave in the tin for up to 10 minutes before taking out.