Composition / ingredients
Cooking method
According to this recipe, the pie consists of two types of dough - puff pastry and pancake - and three types of filling. If you take the puff pastry ready-made, then it is advisable to start cooking the pie with the preparation of the filling. If you plan to cook the dough yourself, start with it.
So, fillings:
1. Filling for the bottom layer (from chicken):
- boil the chicken with spices, salt;
- divide the chicken into pieces;
- chop dill and mix with chicken pieces.
2. Filling for the middle layer (rice):
- boil rice;
- boil and chop the eggs;
- chop the onion and fry until golden in vegetable oil;
- mix everything, while adding salt and pepper.
3. Filling for the top layer (mushroom):
- chop the onion and lightly fry in vegetable oil;
- add boiled or dried mushrooms, season with pepper and salt;
- fry until almost ready.
The fillings are ready, cool down. Time for pancakes:
4. Knead the liquid pancake batter, for which you need to combine flour, egg, salt, sugar and mix. Gradually add butter and milk, stirring the dough.
5. Immediately start frying pancakes on a wide hot frying pan, greasing it with vegetable oil. Fry on each side until golden brown. Lubricate hot pancakes with butter immediately after frying. At least six pancakes are needed.
All ovens are different! How to cook delicious in the oven according to someone else's recipes, read here !
When everything is ready, you can start assembling the pie:
6. Cover the baking sheet with parchment.
7. Roll out the puff pastry into a layer 2-3 mm thick. Cut out a circle from the dough with a diameter slightly larger than that of pancakes. Place the circle on the parchment.
8. Place half of the chicken filling evenly on top of the dough circle, not reaching the edge of about 1.5 cm.
9. Put a pancake on it, on which put half of the rice filling. Top with a pancake and half of the mushroom filling.
10. Repeat the same with the remaining halves of the fillings.
11. Next, roll out the remaining puff pastry into a layer and cut out a circle with a radius of 6 cm larger than the first one.
12. Carefully cover the pie with a large circle, press down. Cut off the excess dough and beautifully fasten the edges of the dough around the pie.
13. From the remains of the dough, in any convenient way, form decorations for the pie and attach it on top of the pie with the help of egg yolk.
14. The finishing touch is to cover the whole pie with whipped yolk.
15. Bake the chicken coop in a preheated 200 degree oven for 1 hour.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Chanterelles - 13 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Egg yolks - 352 kcal/100g
- Chicken egg - 80 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
