Chicken And Bacon Cheese Pie
|Biscuits||125 Gram, crushed (Plain Savory)|
|Butter||90 Gram, melted|
|Mixed herbs||1⁄4 Teaspoon|
|Onion||1 , finely chopped|
|Plain flour||2 Tablespoon|
|Chicken stock||1 Cup (16 tbs)|
|Grated cheese||3⁄4 Cup (12 tbs)|
|Dry mustard||1 Teaspoon|
|Cream cheese||250 Gram|
|Eggs||3 , separated|
|Cream||1⁄3 Cup (5.33 tbs)|
|Cooked chicken||1 1⁄2 Cup (24 tbs), chopped|
|Bacon rashers||2 , chopped|
Combine crust ingredients, press over base of a greased 20cm springform tin.
Melt butter for 20 seconds on HIGH in a jug.
Add onion-, cook for 2 minutes on HIGH.
Stir in flour; cook for 1 minute on HIGH.
Gradually stir in chicken stock.
Cook for 3-5 minutes on HIGH, stirring twice during cooking.
Add grated cheese and mustard.
Preheat oven to 160Â°C.
Beat cream cheese and egg yolks until smooth.
Stir into cheese sauce.
Add cream, chicken and bacon to cheese sauce.
Beat egg whites until stiff; fold lightly into chicken mixture.
Pour filling into crust.
Place on Low Rack.
Bake for 30-35 minutes on LOW MIX/BAKE 160Â°C