Pancake chicken coop with mushrooms and chicken

Step-by-step cooking

1. Step 1:

   

   I won't hide it - the cooking process is laborious, but the result is worth it. I cooked for two days (but you can cook in one day, if time allows) . On the first day I prepared puff pastry and fillings, and on the second day I was engaged in assembling and baking. So first we prepare puff pastry. To do this, sift the flour through a fine sieve (this will enrich the flour with oxygen and the baking will turn out more magnificent) into a deep bowl and make a recess.

2. Step 2:

   

   Then pour room temperature water mixed with salt and citric acid into the center. Knead the dough quickly. After kneading, leave the dough for 15 minutes.

3. Step 3:

   

   Roll out the dough into a 0.5 cm thick layer so that it does not stick, sprinkle flour on the rolling pin and tabletop periodically. Put the soft butter on top, spread a little away from the edge. The butter should be about the same consistency as the dough. Fold the dough in four so that the ends come together. First wrap the left edge, then the top and bottom. At the end, wrap the right edge.

4. Step 4:

   

   Roll out the dough 1 cm thick. Cover with a damp cloth and refrigerate for 20-30 minutes . Repeat the rolling again in the same order and cool for another 20-30 minutes. Then again. As a result, repeat the rolling 3 times. Then wrap the dough in plastic wrap and send it to the refrigerator.

5. Step 5:

   

   Prepare the sauce. To do this, combine the flour in a frying pan and add the broth. (You can fill each filling with a part of the broth, or you can, like me, pour broth over each layer).

6. Step 6:

   

   Prepare the rice filling. Boil the eggs. Boil the crumbly rice, add the melted butter to it. Finely chop the eggs and dill. Combine with rice. Add salt.

7. Step 7:

   

   Prepare the mushroom filling. Mushrooms (I used white ones, but you can also cut mushrooms), not very finely and fry in butter, you can cut half of an average onion and fry together with mushrooms.(The onion is not specified in the original recipe, but I prefer fried mushrooms with onions)

9. Step 8:

   

   Chicken filling: boil chicken fillet in salted water. Pour the broth for the sauce. Pull out the fillets, chop finely.

10. Step 9:

    

    Bake pancakes. To do this, shake the egg and salt in a deep bowl with a whisk, gradually add sugar, milk and flour (the ingredients should be at room temperature), set aside the dough for 10 minutes to "rest", then bake on a hot and greased with vegetable oil (just before the first baking) pan. You should get 5 pancakes, I have a diameter of 19 cm. You can lubricate each with butter.

11. Step 10:

    

    Divide the dough into 2 parts - one slightly larger, the other smaller. Roll out each 4-5 mm thick (I rolled it out immediately on parchment), sprinkling the rolling pin with flour so that the dough does not stick. Cut 2 circles out of the dough. One is 21 cm , the other is larger than 24 cm .

12. Step 11:

    

    Transfer the smaller blank to a baking sheet along with the parchment. There is no need to lubricate the parchment, so there is enough oil in the dough and the chicken coop will not stick and will come off well. Place one pancake on top of the dough. And lay out layers of fillings. First, lay out half of the rice filling. Pour over the sauce.

13. Step 12:

    

    Cover with a second pancake. Lay out the meat filling, pour over the sauce. Sprinkle with half of the grated cheese. Cover with a third pancake. Then pour the sauce over the mushroom filling, sprinkle with cheese and cover with a fourth pancake. Lay out the second part of the rice filling in the form of a slide, pour the sauce over it. Cover with the last pancake. Then cover with a second puff pastry blank. Connect the edges of the upper and lower workpieces. Decorate the surface of the pie with dough figures.

14. Step 13:

    

    Bake in a preheated 170 degree oven. I baked for exactly an hour. But here you need to navigate by your oven and after about half an hour periodically check the pie for readiness - it should turn red and emit an amazing aroma, readiness can also be checked with a toothpick (immerse it in the pie), if it is dry - the pie is ready! If the pie is browned, but the toothpick is wet, cover it with foil so that it does not burn and bake until the toothpick is dry