This pie has a light crust made with vegetable suet, which is a nice change from normal pastry. It is also very easy to prepare. The pie only needs a green salad as an accompaniment, though frozen petits pois or broad beans also go well.
Cut off the base and stalks of the fennel bulb and, if necessary, remove any marked outer parts. Chop the bulb into small pieces. Cut the chicken breasts into very thin slices crossways. Peel and finely chop the garlic. Put the oil into a large, heavy frying pan over a medium heat. Add the chopped fennel and the paprika and stir around for 6-8 minutes, until the fennel has just softened. Then add the chicken, garlic and lemon rind and stir for another 3-4 minutes, until the chicken is opaque right through. Stir in the tomato purée and season to taste with salt and plenty of black pepper. Remove from the heat, turn into a bowl and leave to cool.
To make the pastry, sift the flour, baking powder and salt into a bowl and, using a fork, stir in the breadcrumbs, oregano, grated cheese and suet. Add the lemon juice and enough cold water to form a stiff dough.
When the filling is cold, butter a pie plate
© 1997 Josceline Dimbleby. All rights reserved.