Ingredients
Filling:
- 250 gram Chicken breast
- 1 piece Onion
- 180 gram Pumpkin
- 2 tablespoons Vegetable oil
Dough:
- 3 pieces Egg yolk
- 180 gram Butter
- 1/4 teaspoon Salt
- 300 gram Flour wheat / Flour
Casting:
- 4 pieces Chicken eggs
- 120 ml Cream (20%)
- 125 gram riccota
- 1/4 teaspoon Nutmeg or to taste
- Salt to taste
- Black pepper to taste
Instructions
- Cut the onion into half rings, the pumpkin into small plates, and the chicken breast into pieces.
- Fry the onion and pumpkin until half cooked.
- In a separate pan ( or remove the onion and pumpkin from this pan), fry the chicken breast until it turns white. If there is not enough oil left, you can add 2 tablespoons of water and slightly extinguish. I did just that.
- Chop the flour and margarine into crumbs.
- Add salt and egg yolks.
- Knead the dough and put it in the refrigerator for a while.
- Combine chicken breast with vegetables.
- Beat eggs, cream and cheese with a mixer. Add salt, nutmeg and pepper to taste.
- Put the dough and filling in the form. The shape is 28 cm in diameter.
- Pour in the cream and egg mixture.
- Bake for about 30 minutes, at a temperature of 200-220 degrees. Be guided by your oven. It can be served hot or cold.
- Bon Appetit!
- Instead of ricotta, you can use fresh homemade cottage cheese or melted cheese, or cottage cheese. Chicken can be replaced with Turkey.