Prepare the pastry using the oil method . To do this, put the flour in a bowl, tip in the oil. Then add the water. You may need a little more, or a little less, all flours are different.
Simply stir gently with a tablespoon, and it will come together in a few seconds to make a soft dough, don’t over mix, or the pastry will toughen. If it is looking a little dry while you stir, add a little more water. If too wet, add a little more flour.
Flour the worktop and roll out the pastry to the size of your dish. Line the pie dish being careful not to stretch the pastry.
Filling
For the filling, slice the onion and sauté in a little oil until transparent
If the chicken you have is raw, cook it for a few minutes in with the onion. This is to get rid of the water that raw chicken will give out when cooking.
Once the chicken is cooked, chop into pea-sized pieces
Put all filling ingredients in a bowl, except the stuffing balls and mix well.
Pile the filling into the lined pie dish and place the stuffing balls, if using, evenly round.
Bake for about 35 mins in a medium oven - 180°C Fan, 200°C, Gas 6, 400°F -until the filling is set.
Good served hot, warm or cold
Notes
The tart could be used hot or cold, as packed lunches or for picnics, as well as for a main meal. You could use turkey instead of chicken, and other things could be used to pad it out instead of the onion and sweetcorn.I would use a medium onion instead of the very large one, and then….
Potato and olive;
carrots and peas;
frozen mixed veg, straight from the packet;
potato and frozen spinach.
If you don’t have any onions, you could leave that out and just use something else.
You could add some rosemary, thyme or marjoram if you have any.
You could flavour the onion with bay by gently frying the onion and bay together before putting in the tart filling.