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Pinot chicken and ginger crust tart

  • 30 minutes
  • 25-30 minutes
  • 6
Pinot chicken and ginger crust tart

The flavours of the pastry and the red wine work well together and the finished tart looks stunning. This pastry also works well with beef and pork dishes, cooked in red wine.


ginger crust pastry

  • 1¼ cups plain flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • 1 teaspoon ground ginger
  • ¼ teaspoon mixed spice
  • 125 grams butter, chilled and diced
  • 2 tablespoons brown sugar
  • 3-4 tablespoons water


  • 1x quantity of rich pinot chicken with mushrooms, cold
  • beaten egg or milk to glaze


  1. Ginger crust pastry
  2. Sift the flour, baking soda, cream of tartar, ginger and mixed spice into a bowl. Rub in the butter and stir in the sugar. Make a well in the centre.
  3. Cut in sufficient water to make a stiff dough. Turn out onto a lightly floured bench and bring together. Wrap in plastic wrap and refrigerate until needed.
  4. Turn the oven on to 200ºC. Place the rack into the centre of the oven. Lightly grease a 23-24cm pie or quiche dish.
  5. Pull the meat from the chicken, discarding the bones. Mix the chicken into the mushroom sauce.
  6. Roll the ginger crust pastry out on a lightly floured bench until it is about 5-6cm larger than the prepared pie or quiche dish.
  7. Roll the pastry over the dish, allowing the excess pastry to overhang. Pile the cold chicken filling into the centre.
  8. Lift the pastry edges up and over on top of the chicken pie filling. The pastry edges will have to be ruffled together to fit. The centre of the tart will be uncovered so do not worry.
  9. Brush the pastry with the beaten egg or milk to glaze.
  10. Bake the tart in the preheated oven for 25-30 minutes until the pastry is golden and the filling is hot. Serve hot, garnished with fresh herbs.

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