Saturs
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Sastāvdaļas
- 50 g Dzidrināts sviests
- 2 Vidēji sīpoli
- 200 g Svaigas sēnes
- 300 g Cālis
- 4 Cieti vārītas olas
- 1 ēd.k Milti
- 300 ml Vistas buljons
- 1 Olas dzeltenums
- 2 ēd.k Sasmalcināts koriandrs
- Sāls un pipari
- 250 g Kārtainās mīklas
- 1 Sakulta ola
Instrukcijas
- Cook the chicken in salted water for about 15 minutes.
- In the meantime, chop the onion and slice the mushrooms. Put half of the clarified butter in a large pan. Add onions and mushrooms and sauté for about 5 minutes.
- Remove the pan from the heat and add the chicken (see photos). Let cool down.
- Pour half of the mixture into a 23cm gratin dish and pour the boiled, peeled eggs over the chicken. Cover with the remaining mass.
- Then heat the rest of the clarified butter in a pan, add the flour and simmer for about 1 minute. Gradually add the broth, stirring constantly (for 4 minutes). Remove the pan from the heat, stir in the egg yolks and chopped coriander, season with salt and pepper. Set aside to cool.
- Once cooled, pour the coriander sauce over the chicken filling.
- Preheat the oven to 200 ° C. Roll out the dough to 1.5 times the size of the gratin dish. Then place the dough over the chicken and coriander filling and "seal" tightly. Cut off the edges.
- I made a plait out of the leftover dough (see photo). Prick the lid with a fork and brush everything with egg yolk.
- Make holes in the lid so that steam (the filling) can escape. Bake the pie for about 30 minutes until it is golden brown.
Barošana
Rādīšana: 100gKalorijas: 135kcalOgļhidrāti: 8.5gProteīns: 8.4gTauki: 7.5g