Description
Disposal of 1 litre of yoghurt - that's what the problem was in my today. In the end we have three meals and a pint of yogurt in the stash. The secret of this simple cake in the marinade - I almost always prepare the filling for the pie in advance, or pickled, or carcass the day before: first, so delicious, and second, with a small baby it's more convenient (everything is done in advance, when the baby is sleeping, and at the right time pie just collected and put in the oven). Well, the speed provided is ready puff-yeast dough, which would take a fair amount of time. And so, marinated the chicken, present in dill potatoes, but the dough is delicate, and success is guaranteed!
Ingredients
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The dough is flaky yeast
1 pack
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Chicken breast
400 g
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Potatoes
400 g
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Yogurt
3 Tbsp
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Sunflower oil
1 Tbsp
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Dill
1 coup
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Onion
1 piece
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Garlic
2 tooth
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Black pepper
1 tsp
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Nutmeg
1 tsp
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Jusy
1 Tbsp
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Salt
1 Tbsp
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Sour cream
1 Tbsp
Cooking
Mix in a bowl diced chicken, yogurt, spices, salt, pepper, nutmeg, jusi, cover with film and put in refrigerator (I removed for the night, but you can just do for an hour and a half).
Potatoes cut into cubes, season with salt, pepper, dill and vegetable oil, and also remove close to infuse in the refrigerator (the oil should be including so that it enveloped the potatoes and kept him lobanet the cake in the presence of the acidic environment of yogurt).
Roll out 2/3 of dough into a circle an inch larger than the expected diameter of the form (I have a diameter of about 23 cm, but my ring I have adjusted the course as I was comfortable), put into the form, filled with potatoes and meat.
Roll out the second round, zasiyaet edge as You like, but it is very hard, and that yeast dough will spread when picked up). Grease the top with sour cream. Put to bake at 180 degrees for 50 - 60 minutes.
Get something like that - and eat with pleasure!
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