Description
The recipe for this dish was posted on the website in 2008 by user Murchela under the same title and is illustrated with me in the framework of "Coloring". Pie me and my family very much. Especially juicy filling and crispy crust.
Ingredients
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The dough is flaky unleavened
750 g
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Chicken fillet
750 g
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Onion
150 g
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Potatoes
10 piece
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Dill
30 g
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Black pepper
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Seasoning
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Salt
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Olive oil
Cooking
Puff pastry, chicken fillet, onion, dill, seasoning, pepper, salt, oil.
Fillet and onion cut into cubes.
Fry chicken and onion until Golden color.
Season with salt and pepper and add spices.
Divide the dough into two parts and roll out thinly. Gently with a rolling pin to transfer to baking sheet.
Roasted fillet and onion spread on the rolled out dough. The oil is not drained, otherwise the filling will be dry. I had a small cooked potatoes for salad, and I used it for the filling of the pie. On top put chopped dill.
The second part of the rolled dough to cover the pie and to take the edge. Top grease yolk and a few places to pierce with a fork. So you don't burn the pie, you need to cover with parchment paper or foil. (I was in a hurry and the cake smeared, I forgot). Put the baking sheet with the pie into the preheated oven for 40 - 45 minutes at 180 degrees.
It turned out so rosy, but not brilliant, as it was not smeared with yolk. The top of the cake grease with butter and cover with a clean towel.
The filling is juicy and flavorful. Very nice smell of fresh dill.
Any cakes like to eat hot and with milk.
All a pleasant appetite!!!
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