הינדל און קאָריאַנדער פּיראָג

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.