Description
For those who likes a little dough, lots of toppings! Delicious, tender, juicy pie! Delicious in hot or cold! Help yourself! It's my anniversary, just the 50th recipe!
Ingredients
-
Flour
-
Butter
180 g
-
Chicken egg
2 piece
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Milk
3 Tbsp
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Chicken fillet
500 g
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Sour cream
450 g
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Mustard
1 tsp
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Parsley
-
Salt
-
Yolk egg
2 piece
Cooking
Softened butter mixed with 2 stack. sifted flour into a smooth crumb.
Add the yolk and milk.
Knead the dough (flour may need a little more, the dough should not stick to hands, but to not be solid). Wrap in plastic wrap and into the fridge for 1 hour.
To make the filling: chicken fillet grind in a meat grinder.
Add the sour cream.
2 whole eggs.
Finely chopped parsley.
2 tbsp (heaped) of flour and mustard.
Add salt and mix well. It's a sort of watery filling.
The dough, remove from refrigerator. Separate approximately 1/3 of the part. And the rest roll the dough into a thin layer. To shift to a form (covered with parchment paper and greased) so to cover the bottom and sides. Something like this, as I (form with a diameter of 30 cm). The dough prick with a fork (so as not to swell when baking).
Bake at 180 degrees for about 15 min. Remove from the oven and cool slightly (out of shape to get it).
On top of the dough and pour the filling.
The deferred portion of the dough roll into a thin layer and cut into equal strips.
Lay the strips on the filling in a grid. The top of the cake to grease with a yolk.
Bake in the oven on medium heat until tender (about 40 minutes).
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