Potato Pie with Chicken and Mushrooms Recipe
Today I’m back with a recipe from an old Soviet book. He attracted my attention with an unusual way of making potato dough. It looks like a potato sponge cake, which is probably why the dough turns out to be unusually tender. The filling in the pie is chicken-mushroom with the use of dried mushrooms. Breadcrumbs on the surface of the pie create an unusually crisp crust. In general, it’s delicious! Very TASTY!
Cook Time
Cook Time
  1. Peel the potatoes and boil them in salted water.
  2. Finely chop the onion.
  3. Fry the onion in a mixture of butter and vegetable oil.
  4. Cook the chicken and mushrooms in advance. Cut into small pieces.
  5. Add the chopped chicken and mushrooms to the frying pan to the fried onions.
  6. Prepare the dressing for the filling: mix sour cream, flour, a pinch of salt and ground black pepper.
  7. Add the dressing to the hot filling, mix and leave to cool.
  8. Peel the hot potatoes and let them cool down a little. Add the egg yolks. Stir until smooth.
  9. Whisk the whites into a fluffy foam and add to the dough.
  10. Mix the dough gently. Do not whisk.
  11. Cover the form with baking paper, grease with vegetable oil and sprinkle with breadcrumbs. Divide the dough into two unequal parts. Put most of it on the bottom of the mold.
  12. Put the filling on top.
  13. Place the remaining dough along the sides of the mold, leaving the middle of the pie open. Sprinkle the pie with breadcrumbs.
  14. Bake for 40 minutes at a temperature of 170 degrees.
  15. The finished cake can be served immediately.
  16. The cake with sour cream is especially delicious. ENJOY YOUR MEAL

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