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Print Recipe
Snack Pie with Chicken and Apple Recipe
Delicious stuffed chicken legs, delicious filling, and it's all Packed in puff pastry. On the festive table, the snack cake will look presentable and original, while the cooking technique is quite simple, and the taste is excellent.
Cook Time 80 minutes
Servings
Ingredients
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Rinse the chicken drumsticks and dry with a paper towel. Carefully separate the skin and cut the flesh.
    Rinse the chicken drumsticks and dry with a paper towel. Carefully separate the skin and cut the flesh.
  2. Pruning shears cut the bone and leave the tip of the leg. If you do not have a pruner, then take the clippers from your husband and cut off the bones.
    Pruning shears cut the bone and leave the tip of the leg. If you do not have a pruner, then take the clippers from your husband and cut off the bones.
  3. From the bones you can cook a delicious broth.
    From the bones you can cook a delicious broth.
  4. Prepare the stuffing for the legs. Peeled potatoes 1 PC and onions 1 PC, cut into large slices. Mix the chicken flesh with potatoes, onions and pressed garlic 1 tooth.. Add (1 tbsp ) beaten egg white with a fork, dry seasoning, salt and pepper.
    Prepare the stuffing for the legs. Peeled potatoes 1 PC and onions 1 PC, cut into large slices. Mix the chicken flesh with potatoes, onions and pressed garlic 1 tooth.. Add (1 tbsp ) beaten egg white with a fork, dry seasoning, salt and pepper.
  5. Grind the mixed products in a meat grinder or blender.
    Grind the mixed products in a meat grinder or blender.
  6. Stuff the resulting minced legs. This is convenient to do if the skin of the Shin to put on a small glass.
    Stuff the resulting minced legs. This is convenient to do if the skin of the Shin to put on a small glass.
  7. Dip the leg, only where the minced meat is visible in the beginning in flour, then in the salted remaining protein and in breadcrumbs. Ie breaded only the part where you can see the stuffing. Fry the legs until Golden in well-heated oil. Fry until fully cooked legs are not necessary, they will be prepared when baking.
    Dip the leg, only where the minced meat is visible in the beginning in flour, then in the salted remaining protein and in breadcrumbs. Ie breaded only the part where you can see the stuffing.
Fry the legs until Golden in well-heated oil. Fry until fully cooked legs are not necessary, they will be prepared when baking.
  8. Cut 2 plates of dough into 8 pieces.
    Cut 2 plates of dough into 8 pieces.
  9. Two parts of the dough roll out in a circle. Remains 6 parts of (squares) dough.
    Two parts of the dough roll out in a circle. Remains 6 parts of (squares) dough.
  10. Cover the mold (f=26 cm) with foil or baking paper and use a rolling pin to transfer the circle of dough. Cut a circle in the middle, equal to the diameter of the glass. Grease the circle with melted butter and pierce with a fork.
    Cover the mold (f=26 cm) with foil or baking paper and use a rolling pin to transfer the circle of dough. Cut a circle in the middle, equal to the diameter of the glass. Grease the circle with melted butter and pierce with a fork.
  11. Six parts of the dough roll out into the formation and increase in size by 1.5-2 times. Pierce the dough with a fork and put a small piece of butter.
    Six parts of the dough roll out into the formation and increase in size by 1.5-2 times. Pierce the dough with a fork and put a small piece of butter.
  12. Mix tomato ketchup (2 tbsp, tastier spicy) with sour cream (2 tbsp) and a pinch of salt. Form 6 kerchiefs, one tip of the dough, longer than the other. Lubricate the sour cream mixture and put the stuffed Shin.
    Mix tomato ketchup (2 tbsp, tastier spicy) with sour cream (2 tbsp) and a pinch of salt.
Form 6 kerchiefs, one tip of the dough, longer than the other. Lubricate the sour cream mixture and put the stuffed Shin.
  13. Close the dough chicken leg, wrap the tip with foil and turn.
    Close the dough chicken leg, wrap the tip with foil and turn.
  14. Spread the blanks in the mold in a circle and pierce the top with a fork.
    Spread the blanks in the mold in a circle and pierce the top with a fork.
  15. Cut Apple slices (without seeds) and fill the gaps between the pies. Grease the top of the pies and Apple slices (cut only) with sour cream (1-2 tbsp.). Sour cream is desirable to take not fat-10 %.
    Cut Apple slices (without seeds) and fill the gaps between the pies. Grease the top of the pies and Apple slices (cut only) with sour cream (1-2 tbsp.). Sour cream is desirable to take not fat-10 %.
  16. Send the cake in a preheated 40 C oven. After 15 minutes, here's a fluffy, enlarged pie. And the cake is no longer lubricated, the dough is very tender! Send the cake in a well-preheated 180 C oven until Golden brown, ~ 30 minutes.
    Send the cake in a preheated 40 C oven. After 15 minutes, here's a fluffy, enlarged pie. And the cake is no longer lubricated, the dough is very tender!
Send the cake in a well-preheated 180 C oven until Golden brown, ~ 30 minutes.
  17. As a flushed cake, take it out and lubricated whipped with a pinch of salt egg yolk. If the yolk is very bright, add 1 tbsp milk.The pie is ready, here is such a beautiful, hearty, and what a beautiful minced meat in the cut!
    As a flushed cake, take it out and lubricated whipped with a pinch of salt egg yolk. If the yolk is very bright, add 1 tbsp milk.The pie is ready, here is such a beautiful, hearty, and what a beautiful minced meat in the cut!
  18. Bon appetit!
    Bon appetit!

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