Description
Found this recipe in one of my numerous cookbooks. What I liked: simple products and easy way of cooking! What a surprise: spectacular flow and a combination of crispy puff pastry and soft filling! Than it was remembered: in the words of her husband: "Oh, I'll definitely be there!"
Ingredients
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Chicken fillet
800 g
-
Cream
75 ml
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The Apium graveolens Dulce
2 piece
-
Red onion
1 piece
-
Carrots
1 piece
-
Garlic
2 tooth
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The dough is flaky unleavened
1 piece
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Soy sauce
30 g
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Olive oil
30 g
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Flour
20 g
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Bay leaf
2 piece
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The mixture of peppers
5 g
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Rosemary
2 piece
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Chicken egg
1 piece
Cooking
First of all boil 1 chicken breast broth. Just in case: water, salt, mixture of peppers, Bay leaf and chicken - this is part of our stock.
Prepare the vegetables: celery, red onion, carrots and garlic cut.
Put the vegetables in a pan with olive oil, saute 5 minutes, add flour and fry for another 5 minutes.
Finely chop chicken.
Strain our broth.
Chicken broth and soy sauce, add to vegetables. Let simmer for about 5-7 minutes.
One layer of puff pastry and roll out to fit the desired number of shapes for the cake. In my case - 2.
Cut the dough circle, leaving a bit of margin. From the remnants of dough to cut out any figures on the taste, we'll need them for decoration.
Our chicken and vegetable mixture add the cream and rosemary and continue to simmer for 2 minutes.
Preheat the oven to 180 degrees. In our form, put the stuffing.
From top to close the dough, coat with beaten egg and decorate with the figures that You have succeeded. In my case, it's leaves and flowers.
Put in a preheated oven for 15 minutes until the dough is Golden brown. Bake at 180 degrees.
Ready pie cool slightly and serve with vegetable salad! Bon appetit!
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