Slow-Carb Pie-Mania: leeks, peas and chicken (or tofu) under a bean-feta crust
Ha! Of course you can tackle the whole thing in a completely different way. But sometimes you have to bump your nose on it. Or two or three times. And I am very happy that this happened now. This slightly Greek interpreted Pie (recipe inspiration from the delicious Nov/2012) comes namely hot and steaming with lots of vegetables, lean chicken (or tofu for vegetarians), a light spicy sauce and a great crispy hood of mashed beans and feta. The slow carb heart is cheering. Quite loud!
Besides, there is of course another, absolutely striking argument, why one should necessarily make Pies: the Pie-bird. I'm in love - in the pie and the bird. I think that's hard to overlook ... Pie-Mania broke out!
And this is how it works for 3-4 people:
Ca. Dice 200 g of chicken breast or tofu . 1-2 red onions peel and dice. 2 leeks clean, wash and cut into strips. 1 garlic clove peel and finely chop. Optionally, brush 1-2 handfuls of mushrooms and slice.
Preheat the oven to 180 degrees.
While the filling is simmering, 2 cans of white beans (400 g) in a strainer, rinse under running water, drain and place in a bowl. Chop 1 tablespoon of rosemary and 1 clove of garlic and add to the beans with some salt & pepper . Crush the beans with a potato masher (or large fork) to a coarse sauce. Crumble 100 g feta strong> and stir in the bean curd.
The stuffing into a pear Put the casserole dish, press lightly and then spread the bean curd over the filling as a lid. With a spoon, press down to the edges of the mold, if necessary, install a pie bird and finally draw a pattern into the bean layer.
Bake in the oven on a medium rail for 30 - 40 minutes until the crust is slightly thicker Got color.