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Print Recipe
Chicken Pie Recipe
Juicy, delicious and very fragrant cake, as the terrine could not call it", where the "dough " is chicken fillet, and the filling of mushrooms and 2 types of pepper. Hearty and at the same time, almost a diet lunch or dinner, at the same time elegant snack on the festive table.
Instructions
  1. Fillet cut into thin plates and beat off slightly. Salt and pepper each. add soy sauce and leave to marinate for at least 1.5 hours.
    Fillet cut into thin plates and beat off slightly. Salt and pepper each. add soy sauce and leave to marinate for at least 1.5 hours.
  2. Finely chopped onion and garlic, simmer for 2-3 minutes, add mushrooms and simmer for another 5-7 minutes. Add soy sauce. Stir. Allow to cool and add the egg whites mix again.
    Finely chopped onion and garlic, simmer for 2-3 minutes, add mushrooms and simmer for another 5-7 minutes. Add soy sauce. Stir. Allow to cool and add the egg whites mix again.
  3. Filling: Beat eggs and yolk with pepper and cream, add flour and grated cheese, mix well.
    Filling:
Beat eggs and yolk with pepper and cream, add flour and grated cheese, mix well.
  4. A baking dish (18Х30Х7 cm) lay a wetted and wrung out baking paper. (better adjacent to the walls of the form). Line the shape of the pickled fillet so that its edges half hung beyond.
    A baking dish (18Х30Х7 cm) lay a wetted and wrung out baking paper. (better adjacent to the walls of the form). Line the shape of the pickled fillet so that its edges half hung beyond.
  5. Apply 1/3 part of the filling on the fillet, cover with yellow-green pepper cut into thin ribbons.
    Apply 1/3 part of the filling on the fillet, cover with yellow-green pepper cut into thin ribbons.
  6. Top evenly place the mushrooms and apply 1/2 of the remaining fill.
    Top evenly place the mushrooms and apply 1/2 of the remaining fill.
  7. Line the red pepper cut into thin rings and cover with the remaining filling.
    Line the red pepper cut into thin rings and cover with the remaining filling.
  8. Cover the entire surface with the hanging ends of the fillet. Tightly close the top with foil.
    Cover the entire surface with the hanging ends of the fillet. Tightly close the top with foil.
  9. In a larger form to place the form of a " pie "and pour water into it, so that it reaches half of the form with the"pie". This is necessary to ensure that our chicken (meat) "pie" baked evenly and not burnt. On such a water bath the result will be even more juicy.
    In a larger form to place the form of a " pie "and pour water into it, so that it reaches half of the form with the"pie".
This is necessary to ensure that our chicken (meat) "pie" baked evenly and not burnt. On such a water bath the result will be even more juicy.
  10. Bake in a preheated 190"oven for 1.5 hours. 10 minutes before the end of baking, remove the foil and let the top turn brown. Focus on your oven and, if necessary, fill the mold with water. Very tasty and hot and cold.
    Bake in a preheated 190"oven for 1.5 hours. 10 minutes before the end of baking, remove the foil and let the top turn brown. Focus on your oven and, if necessary, fill the mold with water. Very tasty and hot and cold.

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