Description
The cake is incredibly delicious, we eat it every summer when in the garden a lot of beet tops. Eaten as a separate dish with a salad of fresh vegetables. Enjoy, you will not regret!
Ingredients
-
Flour
170 g
-
Butter
100 g
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Yolk egg
2 piece
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Salt
1 pinch
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Chicken fillet
500 g
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Tops
300 g
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Bacon
10 slice
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Vegetable oil
1 Tbsp
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Soy sauce
1 Tbsp
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Green onions
1 coup
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Basil
1 pinch
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Chicken egg
1 piece
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Black pepper
Cooking
For this dough chilled butter, cut into cubes
And chop with sifted flour and salt until receipt of crumbs.
To drive the cold dough yolks and mix quickly.
Roll the dough into a ball, collecting all small pieces to the dough is smooth, put the dough in a cold clean bowl, close the foil and put into the refrigerator for 30 minutes.
Chicken fillet cut into medium cubes.
Green onions chop.
Beetroot leaves finely chopped.
Mix the chicken pieces, beetroot leaves, chopped green onion, sprinkle with dry Basil and pepper, mix well. Salt is not necessary.
In skillet, heat vegetable oil, pour soy sauce.
Spread chicken with herbs. To cook the stuffing on high heat for 5-7 minutes, until complete evaporation of the liquid. The filling to cool.
Cold roll out the dough between two sheets of parchment. This should be done quickly, preferably with cold hands and cold rolling with a rolling pin, otherwise the dough may start to crumble.
Transfer the dough on the parchment, as on a tray in the form and gently tilting it to squeeze fingers...
Prick the dough with a fork and refrigerate for another 30 minutes.
Chilled basis to lay out long strips of bacon so that they hung over the edge of the form and then covered all the stuffing on top.
On top of the bacon put chicken filling, distribute it evenly and cover with the hanging edges. Cover pie with foil and place in a preheated 160 degree oven for 1.5 hours.
Half an hour before baking, remove foil, allowing the extra liquid to evaporate. And 10 minutes before the end to break on top of the cake eggs.
Flavorful hearty cake is ready!
Bon appetit!
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