Description
Prepare this pie-roast is not the first time, I really like the taste of spicy filling and fried dough. It does not matter much batter to use, sweet or flaky. I used ready puff. Any dough impregnated with the juices and becomes soft. Vegetable stuffing can also be put on your taste, a variety of additives. Our family loved this stuffing.
Ingredients
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Potatoes
270 g
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Onion
1 piece
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Chicken fillet
250 g
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Vegetable oil
25 ml
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Pepper
200 g
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Tomato
200 g
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Garlic
2 tooth
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The dough is flaky yeast
450 g
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Soy sauce
1 Tbsp
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Ginger
3 g
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Paprika sweet
3 g
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Khmeli-suneli
3 g
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Salt
3 g
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Parsley
20 g
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Sour cream
3 Tbsp
Cooking
Potatoes and chicken fillet cut into small cubes.
Peppers, onions and garlic also finely chop.
Cut into dice the tomatoes.
To prepare the spices (ginger, hops suneli, paprika), salt, soy sauce and vegetable oil.
Put all the filling in one bowl. Add spices, salt, soy sauce, vegetable oil and chopped parsley (I forgot to put the parsley). Mix well.
Put the stuffing in an ovenproof form (I have 24*24). Grease the form is not necessary.
Roll the dough into a thin layer, not more than 5 mm.
Cover the form with a filling test. Gently tuck the edges of the dough inside, press the top, aligning the pie. Prick with a fork, brush with cream and bake in oven preheated to 180°C for 50-60 minutes. If the dough gets too brown, then cover pie with foil.
The finished cake to hold up under a towel for 10 minutes.
If inside are a lot of liquid, it must be drained into a separate container. Cover the pie plate and gently turn. To release from the mold, it is easily loose. The resulting liquid to pour back into the stuffing. My fluid was not all left inside.
It turns out very juicy pie with savory filling. Bon appetit!
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