Description
Whew! I finally made this cake! Never thought I'll be a week chasing leeks around the city! Simple, delicious pie with a soft filling. The Scottish response to the Russian kurnik for the contest "new year tastes of the planet"
Ingredients
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Puff pastry
200 g
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Chicken fillet
6 piece
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Leeks
5 piece
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Garlic
2 tooth
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Milk
0.5 l
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Cream
140 ml
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Flour
4 Tbsp
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Black pepper
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Salt
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Yolk egg
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Butter
75 g
Cooking
Chicken fillet wash, cut into small pieces. I have about 900 gr. Leeks wash, dry. The white part cut into rings, disassembled into smaller rings. Finely chop the garlic. Thaw the puff pastry.
Melt the butter, fry the garlic on low heat for 1 minute.
Add the flour, mix well. Remove from heat and gently and stirring constantly to avoid lumps, pour the milk, return the pan on the fire to heat while stirring for 3-4 minutes until the sauce thickens.
Add chicken, cream, salt, pepper to taste, mix well. Cook over low heat for 15 minutes.
While the chicken is cooking, sprinkle the table with flour and roll the dough into a thin layer about the size of the form. Cut into strips of width 2.5 cm
To the chicken add the leeks, stir and immediately remove from heat.
Put the stuffing in a deep form, greased. Pie is served at the table directly in the form, so it is better to choose something more aesthetically pleasing.
Cover the filling with strips of dough, slightly overlapping. To remove excess on the side walk with a rolling pin. Dough to grease the top with yolk. Bake at 180 degrees about 40 minutes until Golden brown.
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