CHICKEN PIE

Easy to make and can be stored in freezer, well covered.
Dough:
2,5 deciliters all puropuse flour
0,5 deciliter graham flour
0,5 teaspoon baking powder
50 grams butter or margarine
1 deciliter Turkish yoghurt
Salt

Filling:
Shredded, pre-cooked chicken meat (or any leftovers you might have)
1 green chilli pepper, chopped
1 yellow bell pepper, chopped
1/2 onion, chopped
1 garlic clove, finely chopped
Handful or two of pre-cooked chick peas
1 tomato, sliced
Parsley, chopped
1-2 deciliters Turkish yoghurt
1-2 tablepsoons tomato paste
Harissa or other hot condiment, if desired
Salt, pepper
Turmeric
Grated cheese

Make dough in blender or by hand. Press dough into mould and prick carefully with a fork. Place in fridge for about 30 minutes. Pre-heat oven to 225 degrees Celsius. Prepare vegetables. Fry onion, garlic and peppers lightly and set aside. Mix everything except parsley and tomatoes. Bake pie crust in oven for 10-20 minutes, until the edges turn a bit brown. Fill crust, top with cheese and tomatoes. Bake for 20-30 minutes - cover with aluminium foil if it looks like it might burn before baked through. Sprinkle with parsley before serving.