Juicy, delicious and very fragrant pie, which terrine could not call it," where the "dough" is chicken fillet, and the filling is mushrooms and 2 types of pepper. A hearty and at the same time, almost a diet lunch or dinner, at the same time an elegant snack for a festive table.
| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
Dough:
- 900 gram Chicken fillet
- 3 tablespoons Soy sauce
- Salt
- Black pepper
Filling:
- 800 gram Champignons
- 200 gram Onion
- 4 tablespoons Vegetable oil
- 1 piece Egg white
- 3 tablespoons Soy sauce
- 2 cloves Garlic
- 250 gram Bulgarian peppers
- Salt
Fill:
- 2 pieces Chicken egg
- 1 piece Egg yolk
- 200 gram Cream (10%)
- 200 gram Hard cheese
- 2 tablespoons Flour wheat / Flour
- Black pepper
Ingredients
Dough:
Filling:
Fill:
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Instructions
- Fillet cut into thin slices and lightly chop. Season each with salt and pepper to taste. add soy sauce and leave to marinate for at least 1.5 hours.
- Finely chopped onion and garlic simmer for 2-3 minutes, add mushrooms and simmer for another 5-7 minutes. Add soy sauce. To interfere. Let cool and add the egg whites, mix again.
- Completion: Beat eggs and yolk with pepper and cream, add flour and grated cheese, mix well.
- Cover the baking dish (18X30X7 cm) with moistened and pressed baking paper. (it is better to fit against the walls of the mold). Align the shape of the marinated fillet so that its edges hang half outwards.
- Put 1/3 of the filling on the fillet, sprinkle with yellow-green pepper, cut into thin strips.
- Spread the mushrooms evenly on top and grease 1/2 of the remaining filling.
- Put the red pepper, cut into thin rings, and cover with the remaining filling.
- Cover the entire surface with the hanging ends of the fillet. Close the top tightly with foil.
- In a larger mold, place a "pie" mold and pour water into it so that it reaches half of the "pie" mold. This is necessary so that our chicken (meat) "pie" is baked evenly and does not burn. On such a water bath, the result will be even more juicy.
- Bake in a preheated 190" oven for 1.5 hours. 10 minutes before the end of baking, remove the foil and let the top brown. Focus on your oven and, if necessary, fill the mold with water. It is very tasty both hot and cold.
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