Serves 12 to 18

• chicken (Tshohlo)
• 4 chicken breasts
• 125ml boiling water
• 2 bay leaves
• 1 chicken stock cube
• 1ml turmeric

Atchar Filling

• 15ml canola or olive oil
• 1 big leek with leaves, chopped
• 1/2 red pepper, chopped
• 1 clove of garlic, chopped
• 3 tomatoes, peeled and diced
• 250ml mango atchar
• 15ml fresh thyme or 5ml dried thyme
• 2.5ml freshly milled black pepper, to taste
• salt, to taste (optional)

Pastry

• 800g puff pastry
• flour for dusting
• 250ml (1 cup) full cream milk
• 2 eggs

For Final Assembly

• 30ml (2 tbsp) dried pumpkin seeds

Chicken (Tshohlo)
1 Cook chicken breasts with water, bay leaves, chicken stock and turmeric in a saucepan on a hot stove. Cook until done, so the breasts are white throughout. Leave to cool.
2 Shred the chicken using a fork and set aside.

Atchar Filling
1 Heat the oil in a medium sized pan. Sauté the leek, red pepper and garlic for about 2 minutes.
2 Add tomatoes, atchar, thyme and pepper. Cook for another 2 minutes.
3 Add the shredded chicken to the leek and atchar mixture. Mix well and set aside.

Mini Quiches
1 Preheat the oven to 190˚C. On a floured surface, roll out the pastry, and cut into 12cm diameter circles.
2 Lightly grease a muffin tray and ease the circles into the muffin cups. Prick the bottom of each circle with a fork, line with wax paper and fill with beans, rice or samp.
3 Bake for 20 minutes. Remove the wax paper with beans. Adjust the oven temperature to 180°C.
4 Spoon Tshohlo mixture into the blind baked pastry cups.
5 Whisk milk and eggs and pour over the Tshohlo mixture. Sprinkle with pumpkin seeds.
6 Bake for 45 to 50 minutes. Leave to stand for 10 minutes before removing the mini quiches from the muffin tray.
7 Enjoy with Nederburg Foundation Rosé.

Text and image: Nederburg/Thuli Gogela