Description
I love chicken salad, broccoli and feta. Decided to use this combination in a cake. Turned out wonderful: tender shortcrust pastry and delicious filling! Help yourself!
Ingredients
-
Flour
200 g
-
Butter
120 g
-
Sour cream
2 Tbsp
-
Leavening agent
1 tsp
-
Salt
-
Chicken fillet
150 g
-
Broccoli
250 g
-
Feta
100 g
-
Cream
200 ml
-
Sour cream
2 Tbsp
-
Chicken egg
2 piece
-
Cheese
30 g
-
Spices
Cooking
Cold butter chopped with a knife with flour, salt and baking powder, then use your hands to RUB into crumbs. Add sour cream and knead the dough. I use butter TM "Ekomilk".
The finished dough roll into a ball, put in a bag (or wrap with foil) and put into the fridge for 30-60 min.
Put the dough in shape, forming the sides (the diameter of my form 22 cm). Prick with a fork, cover the top with baking paper and put the cargo (special balls, or any legumes) - the load will not allow the boards to "slide" down when baking. Bake the cake at 180 degrees for 20 min.
For the filling, if using fresh broccoli - it is necessary to disassemble on inflorescences and boil until soft. If broccoli is frozen, it is sufficient to pour boiling water and let it sit a little.
Boiled chicken fillet cut into small pieces.
Spread into the prepared cake toppings - broccoli, chicken pieces, slices of feta. To fill beat eggs with sour cream and cream, adding salt and pepper. Pour the stuffing butter-egg mixture.
Bake pie at 180* for 20-25 minutes, then sprinkle top with grated cheese and bake for another 15 min. Very tasty and hot, and cold!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.