Southwest Chicken Torte

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.8 cup butter firm cut into small pieces
• 9 oz chicken breast frozen thawed cooked cut into bite-size pieces
• 2  eggs 
• 10 oz enchilada sauce canned
• 0.5 cup flour all-purpose
• 1.5 cups flour all-purpose
• 8 servings cilantro leaves fresh chopped
• 0.3 cup spring onion sliced
• 0.5 cup milk 
• 2.3 oz olives ripe drained sliced canned
• 0.5 cup bell pepper red finely chopped
• 0.3 teaspoon salt 
• 8 oz cheddar cheese shredded
• 0.8 cup cream sour
• 1 tablespoon taco seasoning (from 1-oz package)
• 4 tablespoons water cold

Equipment

• bowl
• oven
• whisk
• hand mixer
• glass baking pan

Directions

1. Heat oven to 350F. In large bowl, beat 1 1/4 cups flour, 1/4 teaspoon salt and the butter with electric mixer on medium speed until butter is broken into pea-size pieces. With fork, stir in cold water until dough forms. Press in bottom of ungreased 11x7-inch (2-quart) glass baking dish.
2. Bake 25 to 30 minutes or until light golden brown.
3. Top baked pastry with chicken, olives, bell pepper, onions and cheese.
4. In large bowl, beat 1/2 cup flour, the taco seasoning mix, baking powder, 1/4 teaspoon salt, the sour cream, milk and eggs with wire whisk until smooth.
5. Pour over filling ingredients in dish.
6. Bake uncovered 45 to 50 minutes or until top is puffed and edges are deep golden brown. Cool 10 minutes before cutting.
7. Serve with enchilada sauce and cilantro.