Meat Medley of Chicken and Beef
⏳ Time
2 hours 40 minutes
🥕 Ingredients
18
🍽️ Servings
8
Description
Meat Medley of Chicken and Beef
Ingredients
- Beef - 17.6 oz
- Puff Pastry - 16.2 oz
- Skin-On Chicken Breasts - 15.9 oz
- Milk - 10 fl oz
- Salad Potatoes - 8.8 oz
- Wheat Flour - 1.4 oz
- Sour Cream - 7.1 oz
- White bread - 2 pieces
- Artichoke bottoms - 2 pieces
- Leek - 1 piece
- Shallot - 1 piece
- Whole egg - 1 piece
- Chopped Sage Leaves - 3 tablespoons
- Marjoram - 1 tablespoon
- Butter - 1.8 oz
- Olive Oil - 3 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the chicken into pieces and grind it together with slices of bread soaked in milk (0.5 cup) and slightly squeezed. Season with salt and pepper, add finely chopped marjoram and parsley. Mix well.
Step 2
Form small patties from the chicken mixture, slightly larger than olives, and fry them in a skillet with butter and salt for 2–3 minutes.
Step 3
Clean the artichokes and cut them into thin wedges. Slice the leek into thin rings and sauté the vegetables in olive oil in a skillet for 6–7 minutes.
Step 4
Peel the potatoes and slice them into thin rounds.
Step 5
For the béchamel sauce, heat the milk with sour cream. In another saucepan, sauté the finely chopped shallot onion in butter (40 g). Add the flour, warm milk with sour cream, and mix well. Bring to a boil, stirring constantly, and turn off the heat.
Step 6
Take a deep oval baking dish. Lay thin slices of beef on the bottom, covering the sides as well, slightly extending over the edges. Layer with potatoes, artichokes, and béchamel. Top with a layer of beef, artichokes, béchamel, chicken patties, potatoes, béchamel, artichokes, and a final layer of beef.
Step 7
Fold the overhanging edges of the meat inward and spread with béchamel sauce. Grease the baking foil with butter and cover the dish. Place in the oven for 40 minutes at 347°F. Allow the meat preparation to cool.
Step 8
Beat the egg with water (1 tablespoon). Cut an oval from the rolled-out pastry, brush the edge that will touch the dish. Cover the meat preparation—the edges of the pastry should fold upwards. Brush the surface of the pastry with egg.
Step 9
Use the remaining pastry for decorating the dish, brush with egg and sprinkle with coarse salt. Make decorative cuts and holes in the pastry to prevent it from puffing up and detaching from the edges during baking. Return to the oven at 356°F for 40 minutes.
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