"Snail" Meat Pie with Chicken and Mushrooms

A fun, eye-catching way to serve a pie.

Recipe author

Servings:

Chicken

300

White mushrooms

300

Onion

Dough (unleavened dough)

500

Parsley

Sesame seeds

Butter

Eggs (1 yolk for brushing the dough)

Salt

0.5

Pepper

0.5

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 11 g

Fats 17 % 7 g

Carbohydrates 56 % 23 g

196 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients. If you're using store-bought dough, thaw it ahead of time.
Step 2:

For the filling, cut the chicken into 1/2–3/4 inch (1–2 cm) cubes.
Step 3:

Clean the mushrooms and cut them into fairly large pieces, so you can really taste them in the finished pie.
Step 4:

Cut the onion however you like. Chop the parsley.
Step 5:

Set a skillet over high heat and add the butter. Once it melts, add the chicken and fry until about half cooked, just 3–5 minutes. Add the onion, stir, and cook another 2 minutes. Add the mushrooms and simmer, covered, over medium heat for another 5 minutes. Stir in the salt, spices, and herbs, then set aside to cool.
Step 6:

Now for the dough. Dust the work surface and rolling pin with flour. Roll the dough out into a long strip, about 32 inches (80 cm) long and 6–8 inches (15–20 cm) wide. Spoon the cooled filling down the center in a line.
Step 7:

Pinch the edges of the dough closed to form a long rope.
Step 8:

Prep a baking sheet. Sprinkle it with water so the parchment won't slide, lay down the parchment, and dust it lightly with flour. Set the dough rope on the sheet and coil it from the center into a snail shape. Beat the yolk and brush it evenly over the top and sides with a silicone brush — this gives a beautiful color as it bakes. Scatter sesame seeds generously over the top.