Description
This pie is good hot, but I like the cold. Very satisfying.
Ingredients
-
Margarine
200 g
-
Flour
450 g
-
Beer
150 ml
-
Salt
-
Chicken fillet
400 g
-
Onion
3 piece
-
Chicken egg
3 piece
-
Cheese
100 g
-
Garlic
2 tooth
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Greens
-
Black pepper
Cooking
To the flour add the sliced margarine and mash with your hands until a homogeneous crumbs.
Add salt, pour in the beer and knead the dough. Roll into a bun, wrap in cling film and put into the refrigerator. Meanwhile, prepare the fillings.
For the filling № 1 onion cut into deverticalized meat into very small pieces.
Fry the onion in vegetable oil until Golden brown,
To obaviti meat, salt and pepper to taste.
If desired, sprinkle with seasoning for chicken. Fry until the meat is cooked (my chicken was ready in 5 minutes, but had 5 minutes to evaporate the resulting juice). Set aside the stuffing to cool.
For the filling № 2 eggs cut into cubes, cheese to grate on a coarse grater, crush the garlic, finely chop the greens. Mix all of the ingredients.
Divide the dough in half and then one of the halves for another 2 parts.
The form in diameter 20-22 cm lightly grease with margarine. A large part of dough roll out into a large circle and put into a form so that the edges closed side.
Spread the first filling.
A quarter of the dough roll it out into a smaller cake, cut in a suitable size dish circle and cover with the meat filling. To make multiple punctures with a fork.
On the dough spread the second filling and levelling.
The second quarter out thinly, cut into wide strips and place on pie in a lattice.
Edges of the bottom crust to wrap for a pie.
Slice some thin strips
And weave of them pigtail.
Trimming roll out and cut leaves.
The edge of the pie to grease with a yolk, beaten with 1 tsp water, gently lay the pigtail. Leaves to cover the joints between the braids.
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