The budget pie

Description

Sometimes, when cutting the chicken, we cut it from the skin, and the skin in the dish is not needed. I freeze pieces of chicken skin and then cook this pie. Budget, satisfying.

Ingredients

Flour

600 g
Yeast

10 g
Water

350 ml
Salt

1 tsp
Sugar

2 Tbsp
Vegetable oil

3 Tbsp
Chicken egg

1 piece
Skin chicken

200 g
Figure

350 g
Onion

150 g
Chicken egg

3 piece
Salt

Cooking

In warm water with a whisk stir 3-4 tbsp flour, a pinch of sugar and add the yeast. Wait until "cap" (about 15 minutes). Add salt and rest of sugar, egg and butter, add the remaining flour and cover the dough

To put it in a pot, cover with lid or cling film and leave to rise for 1.5-2 hours.

While suitable dough, prepare the filling. Boil until cooked rice, salt to taste. I took a pic of the "Orient" from Mistral

Chicken skin (you can not thawed) cut into small pieces and spread on a dry pan. In the chicken skin a sufficient amount of fat - so in addition to pour the oil is not needed

As soon as skin will begin to lightly brown, add to it finely chopped onion and fry everything until slightly Golden

Mix the rice with the chicken skin fried with onions and chopped boiled eggs

Coming up abenaim dough on a floured table and divide into 12 equal pieces

Each piece roll into a ball and roll the ball flapjack, put the filling

Zasiyaet edge as shown in photo

Put the pieces of the pie on a baking sheet close to each other. The size of my pan 25*28 cm, allowed to stand to rise for about 20 minutes with optional egg or sweet tea and put in a heated oven

I baked at 180 degrees for about 30 minutes, guided by your oven. The finished cake place it on a nice towel and give a little to cool while the tea is brewing. Very convenient this way because each piece is easily broken off from the pie, and the stuffing falls out. Come get ' em!

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