Description
Cake flavored with a rich creamy filling in a crispy pastry! A great option for a snack!
Ingredients
-
Serum
0.5 cup
-
Chicken egg
1 piece
-
Vegetable oil
2 Tbsp
-
Soda
0.5 tsp
-
Salt
1 tsp
-
Flour
6 Tbsp
-
Wholegrain wheat flour
2 Tbsp
-
Wild rice
0.25 cup
-
Water
0.5 cup
-
Eggplant
1 piece
-
Onion
1 piece
-
Chicken thigh
1 piece
-
Chicken breast
1 piece
-
Salt
-
Black pepper
-
Sour cream
3 Tbsp
-
Yogurt
120 g
-
Garlic
3 tooth
-
Dutch cheese
50 g
-
Parmesan
50 g
Cooking
Wild rice I soak in water for about an hour. Put the rice on the fire and bring to a boil, diminish the heat, cover and cook until tender 55-60 minutes.
Prepare the dough. Sift flour, add baking soda, salt. Add the egg and vegetable oil. Stirring with a spoon, add a little warm whey.
Knead nekrutoe dough. Cover with a towel and set aside.
Eggplant cut into small cubes. Spread on a pan, greased with vegetable oil.
To lightly fried the eggplant, add the finely chopped onions
At the end of cooking add chopped into small pieces chicken, simmer all together for 5-7 minutes.
For filling, mix sour cream, yogurt, garlic, passed through the press and the cheese, grated on a fine grater.
The dough is thoroughly kneaded until a homogeneous smooth. The dough was tender, pliable, does not stick to hands. If necessary add a little flour.
Thinly roll out the dough and spread it into the form, leaving high sides. I have a rectangle 27Х18 cm
Spread the rice on the dough
Top stuffing with chicken and eggplant
Spread on top of the filling, evenly distribute it on top of the pie
Sprinkle with grated on a coarse grater Parmesan. Put into a preheated 180 degree oven for 35-40 minutes.
Here's a cake I took out of the oven! Welcome to the table!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.