Description
This recipe is dedicated to all who loves pies with a puff pastry, tender chicken and spinach - help yourself!
Ingredients
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Chicken fillet
200 g
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Brisket
50 g
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Red onion
1 piece
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Garlic
3 tooth
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Mustard
1 Tbsp
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Spinach
100 g
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Blue cheese
50 g
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The dough is flaky unleavened
400 g
Cooking
First we need to prepare the filling for the pie. Cut the onion into half rings, chop the garlic and diced chicken.
In a slow cooker, I have a model Vitek VT-4205, select the program "Fry" - 15 minutes. Cook for 2 minutes onions and garlic, then add the diced bacon and fresh spinach. Cook another 5 minutes.
Put the stuffing in a separate dish, and in the slow cooker, place the chicken with the mustard. Continue to cook in the same program for another 5-7 minutes.
Puff puff dough is rolled and cut 2 circles the size of the slow cooker.
At the bottom of the bowl lay out the first round so that the edges of the dough up the bowl on 2 see Put the filling and sprinkle with cheese.
The second circle roll out a little more, to cover our cake. To the dough between better connected, it is possible to lubricate the lower layer of water on the edge.
Sent our cake in a slow cooker, selecting the program "Baking" 45 minutes. After 30 minutes, gently flip the cake to other side and cook for another 15 minutes.
The cake is ready, remove, cool slightly and serve with fresh cream.
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