Description
Cake with delicate filling. Recipe from the "school of Gastronome" No. 12 for 2008. Actually it was called "chicken pot Pie with sour cream". And this is the name of my husband, the man from cooking very very distant (in the sense of cooking), but to eat tasty loves. When I tried the cake, I asked, "is This a souffle?" So was born the name.
Ingredients
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Flour
2 cup
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Butter
180 g
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Yolk egg
1 piece
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Water
5 Tbsp
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Chicken fillet
400 g
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Cream cheese
200 g
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Chicken egg
2 piece
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Sour cream
1 cup
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Green onions
1 coup
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Mustard
2 tsp
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Oregano
2 piece
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Flour
1 Tbsp
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Milk
1 Tbsp
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Yolk egg
1 piece
Cooking
Sift the flour, add the butter cut into slices. RUB hands crumbs.
Add the yolk and water.
Whisk to make a sticky dough.
Knead on floured surface until smooth. Wrap in cling film and put it in cold for 30 minutes.
Form for baking grease with margarine and lay a baking paper.
In a blender whip the cream cheese with the eggs, flour, sour cream and mustard.
Fillet blend the stuffing. Mix with cheese and sour cream sauce.
Add chopped green onions and parsley.
Thoroughly knead the mass until smooth.
A small piece of dough, about 1/4 part to postpone for decoration. The rest is put into a form and spread a thin layer, having high sides. To make the dough baking paper and pour a layer of dried peas. Put in a preheated 180*C oven for 15 minutes. Then remove, pour the peas, remove the paper and put back in the oven for another 10 minutes.
Ready cake remove and cool.
Pour the filling, smooth. Pending roll out the dough to a thickness of 3 mm, cut into strips and place on pie in a lattice. Beat the remaining yolk with milk and brush to grease the entire surface of the pie.
Bake the pie for about 30 minutes until browned.
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