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Mexican Chicken Pie with Salsa

A golden crust, plenty of juicy filling, and a wonderful aroma! This Mexican chicken pie with salsa wins you over from the very first bite. The filling is generous, the dough is thin and flaky—simply delicious! Round it out with a side salad and you've got a full dinner.

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Mexican chicken pie with salsa sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 11 g
Fats 39 % 15 g
Carbohydrates 32 % 12 g
255 kcal
GI: 17 / 83 / 0
    1. Rinse the chicken fillet, pat it dry, and cut it into thin strips. Peel the onion and slice it into half-moons. Cut the smoked sausage into thin slices. 2. Sauté the chicken and sausage in the olive oil, then add the salsa, pour in a little water, and simmer for 3–4 minutes until the sauce thickens. Let it cool. 3. Roll out one sheet of puff pastry and lay it in the pan so the edges rise above the rim and hang over the sides. 4. Spread the slightly cooled filling over the pastry, cover with the second sheet, and pinch the edges to seal. 5. Crack the egg into a bowl, beat it with a fork, and brush the top of the pie with a silicone brush. Grate the cheddar on the fine side of a grater and sprinkle it over the top. 6. Bake in an oven preheated to 375°F (190°C) for 30 minutes. This pie is delicious served with sour cream and a salad. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Puff pastry - 400  kcal/100g
  • Puff pastry, unleavened - 337  kcal/100g
  • Smoked sausage - 507  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g
  • Salsa - 36  kcal/100g
  • Cheddar cheese - 392  kcal/100g

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