CHICKEN PIE

Ingredients

500 g Extra white flour type 400
1 teaspoon salt
250 g butter
500 ml water
2 eggs

For the filling:

500 g boiled chicken breasts cut into cubes
200 g chopped mushrooms
3 tablespoons butter
1 medium finely chopped onion
2 chopped carrots
120 g flour
700 ml chicken broth
1 tablespoon thyme
1 tablespoon origano
100 g frozen peas

For the crust:

60 g Extra white flour type 400
2 tablespoons baking powder
3 tablespoons milk
1 egg
100 g yellow cheese

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PREPARATION

Mix the flour, salt and butter with a wooden spoon. Add the water and the previously beaten eggs. Mix everything to get a homogeneous mixture. Put the dough prepared in this way in a bowl and leave it in the refrigerator for 2 hours. Knead the dough and divide it into two parts. Form one part of the dough cover a deep round pan and put it back in the fridge to harden. Melt the butter in a pan on the fire and fry the mushrooms, carrots and onions in it. Add the flour and mix everything well. Gradually add the chicken broth. Cook the filling for 10-15 minutes or until the mixture thickens. Finally, add the peas and pieces of chicken. Place the cooled filling in the pan on top of the dough. For the top crust, mix the flour and pastry. Add the eggs and milk and mix well to get a crumbly mixture. Optionally, yellow cheese is added. Mix everything well. The prepared crust is applied on the upper surface. Bake in a preheated oven at 190° C for about 30 minutes. Then reduce the oven to 170° C and bake for another 30 minutes.

CANE STUFFED WITH MINCED MEAT

For the dough: 300 g Extra white flour type 400 100 ml milk 50 ml cooking oil 1 egg white salt to taste 1 teaspoon sugar 1 pack of dry yeast For the minced meat filling: 250 g minced meat 1 onion, finely chopped salt and ground black pepper to taste 1 tablespoon salt vegetable […]

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