The Transfusion Pie

Ingredients

• 1 sheet fresh puff pastry (270 g)
• 400 g cooked beetroot (cubed)
• 200 g chicken breast
• 150 g feta cheese
• 2 red onions
• 4 eggs
• 100 ml crème fraîche
• 2 tbsp olive oil
• 1 tsp dried thyme
• salt and pepper to taste
• 1 small zucchini
• 1 carrot

Method

1. Preheat the oven to 200°C.
2. Cut the chicken breast into cubes and fry in olive oil until golden and cooked through. Season with salt, pepper, and thyme.
3. Slice the red onions into thin half rings and fry for 5 minutes with the chicken.
4. In a bowl, mix beet cubes, chicken, onions, and crumbled feta.
5. Beat the eggs with crème fraîche, salt, and pepper. Mix into the filling.
6. Roll out the puff pastry on baking paper. Shape by hand into a rectangular 'infusion bag' (about 20x15 cm), with a narrow strip at the bottom as a tube.
7. Fill the infusion bag with the beet-chicken mixture. Fold the pastry edges slightly inward.
8. Slice the zucchini into long thin strips and the carrot into thin ribbons. Lay a few zucchini strips as a tube under the infusion bag, curling over the plate. Add a carrot slice as a 'clamp' at the end.
9. Bake the pie for 25-30 minutes in the center of the oven until golden brown.
10. Let cool for 5 minutes, then cut into four generous pieces. Serve with the zucchini and carrot tube on the side.

Serving notes

• Serve on a large board so the infusion bag and tube remain visible.
• Garnish with extra feta for a festive effect.