Chicken 'Dove Pie'
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
8
Description
Chicken 'Dove Pie'
Ingredients
- Sugar - 2 tablespoons
- Dry yeast - 1 tablespoon
- Milk - 10 fl oz
- Salt - 1 teaspoon
- Vegetable Oil - 5 tablespoons
- Wheat Flour - 2 lbs
- Pickled Chanterelles - 7.1 oz
- Chicken fillet - 17.6 oz
- Onion - 2 pieces
- Cheese Spread - 8.8 oz
- Cream 22% - 7.1 oz
- Chicken Egg - 2 pieces
- Spices - 0.4 oz
Step by Step guide
Step 1
First, prepare the dough: Mix all the ingredients of the first stage in a bowl, namely: yeast, milk, flour, and sugar. Place in a warm place for 15 minutes.
Step 2
Then mix salt and oil in a glass and add to the slightly bubbling mixture. Next, knead the dough with flour until it stops sticking to your hands. You can also buy frozen dough; both puff and yeast dough will work.
Step 3
Then let it rest for another 30 minutes (if it doesn't rise, leave it for the same amount of time).
Step 4
For the filling... Do not fully boil the fillet so that it remains raw inside. Remove and chop.
Step 5
Finely chop the onion and mushrooms and sauté them. Add the chicken and any spices you like. Cook. You can replace the mushrooms with anything you prefer. I used tomatoes; they are also delicious.
Step 6
Grate the cheese on a fine grater and mix it with the cream and eggs.
Step 7
Grease a baking dish with oil, roll out the dough, and place it in the dish. Make sure the dough fits the size of the dish.
Step 8
Place everything we sautéed into the dough. Pour the mixture of cream, cheese, and egg over it. Be careful not to let it spill over the sides.
Step 9
Roll out more dough and cover the top, sealing the edges with the top. Make sure the cream does not spill out.
Step 10
Bake for 30-40 minutes at 392°F. Brush with the yolk of one egg beforehand.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.