Meat pie in chard

Description

Pies are pastries with filling. That the dressing is distinguished from other pies dough products and makes them so diverse. A lot of pictures and info.

Ingredients

Chicken

1 piece
Beetroot leaves

1 pack
Leeks

2 piece
Garlic
Spices
Celery root

Cooking

The dough for pies is yeast - fancy or plain, puff or shortcrust pastry is for sweet pies. Pies come in with a closed filling (these include pie), open (cheesecake or decorated "bars" of the test), semi-open (pies) and rolls (strudel). But this classification is not limited to pies - in every national cuisine you can meet your original recipes.

Pie fillings generally can be divided into two categories: sweet - usually berries, fruit or cottage cheese, and savory - with vegetables, meat or fish. And no matter what it was - the cake has always been and remains the main dish of any table - rosy, lush and smelling so mouth watering. King-cake, otherwise you could not tell!

There are many different recipes for cakes. Variations relate to the dough (yeast, biscuit or puff pastry dough), a variety of toppings and appearance: pies are open, closed and flaky.

I just want to introduce you with this option the make a cake - without a gram of test. Great wisdom in the trade is not, as said by William Shakespeare in one of his sonnets: a good dish is when the products connect together, and delicious - when to know what, and I can not say that I invented myself, what's the difference...

So, for this dish we will need the products: chicken (or substitute, i.e. the meat), chard leaves (little help: it's the chard — leaf beet.

Chard or leaf beet, a close relative of the ordinary beet. The history of growing chard originates in Ancient Egypt and in Ancient Greece, where it is in the form of wild sea Swede actively cultivated and cultivated. When this was removed and beets. In Russia beet appeared in the XI century, and was used in food and everything. Probably, the use of separately inserted or roots contributed to the separation of beet leaf (petiolate), also called Mangold (ω) and root). And here begins a game, it's possible to add something, or remove something - it all depends on the tastes and possibilities. In my version is parsley root, celery root, garlic, some fresh pepper, leek, onion, lemon, walnuts, 2 eggs, breadcrumbs, well, kitchen decoration Spezia. We begin with a large, preferably wide and low pots, handy iron baking dish. Poured water on the stove to get warm.

At this time, engaged in the chicken: to free the meat from the bones

And it is desirable to chop with a knife.

You can do the leaves, be sure to cut the roots, they taste good

And, expanding on the table, cut the base sheet - white part of it, to throw it is not necessary, more useful.

The green part of the leaves we have carefully drop into boiling water, or, as they say chefs, blanch for a minute, no more

Remove and immediately immerse in cold bath, to stop, so to speak, further jam. Ready to shift the leaves in a colander to drain excess moisture, and cooled down a bit, and we'll do the filling.

In the pan pour a little vegetable oil and not allowing them to heat up, put the sliced garlic, pepper, rosemary, cumin.

When the oil has absorbed the flavors of the spices, put onion and fry until tender, add the chopped parsley root and celery,

Sliced mushrooms, don't forget to season with salt and pepper, stirring occasionally, let them fry.

Remember, in the first act, we hung on the nail gun, that I'm talking about the little leaves that we cut out and throw, wash and cut into small pieces. Moreover, just the time has come to add this note in our Symphony.

A little patience, hurry, as you know, you need only two occasions in my life (I will not list very long), fry the roots to become soft.

And, as has decided that they are ready, put them into a separate bowl (pick up from ample, it's still not the end)

To the pan add a little oil and put the chopped leeks, give them a little to obzharitsya, salt, pepper and, oddly enough, a little sugar (small pinch)

The onion arrived, add the meat,

A couple of minutes and you're done.

Looking for in the kitchen, our bowl of roots and spread a second time, stir and let cool slightly, meanwhile, prepare a form: put some oil and spread sheets so as to close the bottom, but that they dangled from the walls of the mold

The filling has cooled down a bit, this is what we need, add 2 eggs, three quarter Cup of bread crumbs (can prepare themselves)

Yes, I forgot about the nuts (you can use ANY, as an option, you can not add), but with nuts, well, VERY TASTY!

Chopped parsley, all carefully mixed

And put into the form. Laterally closed by sheets, so you could not see the toppings

Pour the juice of half a lemon, butter, a little salt

And send in a preheated 180 degree oven for at least 45-50 minutes full.

As ripe, allow to cool a little and carefully turn over on a dish for future meals with friends.

After the pies were prepared and used at first only on holidays. The word "pie" is derived from the old Russian word "PIR" indicates that none of the solemn feast could not do without cakes. Cook with pleasure... Bon APPETIT!!!

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