Cypriot chicken pie "Kothapeta"

Description

And again I come to you with the chicken pie that has such a strange name - atopica. At this time, the pie option, which is most common in Cyprus. That it is sold everywhere in the a La carte interpretation, like our pies, but larger. You can also find such a pita, but with puff pastry. Served warm with vegetable salad for lunch or dinner, but in the cold does not lose its flavor. Can serve as a perfect solution for a snack at work, school or travel.

Ingredients

Flour

2.5 cup
Olive oil

0.5 cup
Yogurt

1 cup
Chicken egg

1 piece
Chicken

1 piece
Mushrooms

1 can
Onion

1 piece
Cheese

200 g
Olive oil

3 Tbsp
Butter

30 g
Flour

3 Tbsp
Milk

2 cup
Salt
Nutmeg
Spices

Cooking

A glass of 250 ml!!! So, prepare the ingredients. Boil the chicken, we only need meat. Cut it in small pieces. You can just take 2 large or 3 small fillets, boil and slice. Onion peel, cut. RUB cheese. I use halloumi cheese, it is made from a mixture of goat and sheep milk and it is not the fuse. But you can use any hard cheese. Heated milk. In a saucepan put the butter and when it is almost melted, add 3 tbsp flour. Mix thoroughly.

Gradually, little by little, add the hot milk, every time vimosewa until smooth. A little salt and sprinkle a pinch of nutmeg, stir. The Bechamel sauce should be quite thick.

Now heat 3 tbsp olive oil and lightly fry chopped onions.

Add the mushrooms, stir, slightly fry.

In a bowl combine chopped chicken meat, sauteed onions and mushrooms, prepared Bechamel sauce and grated cheese. Taste for salt and add spices. I added some black pepper and curry. Mix well on leave on the sidelines. The filling should not be hot.

Now make dough. I usually do it in the bread machine (just mixing) or in a mixer with a nozzle hook. First, combine the butter, yogurt and egg, then gradually add flour. May need a little more flour. Should be soft, tender dough that does not stick to hands.

Divide the dough into 2 parts, one slightly larger than the other. A big part of a little roll out at the candy paper and placed in a form where we will bake pita. Then use your hands to distribute over the entire surface and be sure to do the bumpers. Make a fork punctures.

Spread the filling.

Roll out remaining dough on parchment and transfer it on top of the filling. If necessary, slightly pull the dough and zasiyaet edges of the upper and lower layer. Make the top holes or cuts so that the dough is not swollen.

Bake in a preheated 180 degree oven for about 45 minutes. Be guided by your oven! Pita bread is ready leave it for 15-20 minutes, cut and serve!

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