| Cook Time | 30 minutes |
| Servings |
Ingredients
Dough
- 250 gram Flour
- 5 gram Yeast (dry)
- 120 ml Olive oils
- 1 teaspoon Salt
- 6 tablespoons Water
Filling
- 100 gram Chicken breast
- 4 pieces Onion red
- Salt (to taste)
- 120 ml Cream
- 100 gram Sour cream
- 3 pieces Egg
- 1/2 teaspoons Marjoram (dry)
Ingredients
Dough
Filling
|
|
Instructions
- In a bowl, mix flour, salt and yeast.
- Add water, olive oil (can be replaced with sunflower oil) and knead the dough. Cover and let rise for 20 minutes.
- Cut the brisket into medium pieces Fry in a frying pan for 1 minute.
- Cut the onion into half rings and add to the brisket. Fry over medium heat under a lid until the onion is half cooked. Remove from heat and cool.
- Grease the mold with oil. Put the dough into the mold, trying to form small sides. Pierce the dough with a fork. Bake in a preheated oven at a temperature of 200 g for 15 minutes.
- Put the onion and bacon on a hot keisha base.
- In a separate bowl, mix cream, sour cream, eggs, salt and marjoram.
- Carefully pour the onion and brisket with a mixture of sour cream and cream.
- Bake at 180 degrees for 25-30 minutes. Cool on the grill.
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