Potato pie, traditional for residents of villages and settlements, can be diversified a little, having added meat of chicken to a stuffing. Try to make it of puff pastry and fresh chicken meat.
It is required to you
- 500-600 g of puff pastry;
- 2 tablespoons of vegetable oil;
- 2 vitelluses;
- 2 gammons (chicken);
- 3 small potatoes;
- 1 onion;
- 70 g of a desi (margarine);
- salt and pepper (to taste).
Instruction
1. This recipe piea with potatoes is calculated on a baking tray of 25 × 30 cm in size. First of all, it is necessary to prepare a stuffing for our pie. Chicken quarters should be defrozen. For fast thawing it is possible to place them in a sink, having included slightly warm water. After defrosting, gammon it is necessary to wash out and allow them to dry.
2. Separate a carcass of chicken from skin and from bones, then cut a carcass of chicken on small cubes. Peel onions, then small cut it (at first cut on rings, turn it and make the same).
3. Peel potatoes and wash out it in cold water, cut it in small cubes and leave for some time in cold water, otherwise potatoes will darken.
4. Put potatoes, onions and the cut carcasses of chicken in the ware prepared in advance. From above powder salt with pepper, and over all this weight pour 2-3 tablespoons water. Then everything needs to be mixed.
5. Slightly warm puff pastry needs to be divided into 2 parts: one part will be a pie bottom, other part will cover a pie bottom. Roll the first half of the test in thin layer, counting that it will be located on a baking tray. Transfer layer of the test for the oiled baking tray.
6. Spread out all stuffing to a layer of dough, don't forget that at the edges of the test it is necessary to leave 2-3 cm (for a seam). Cut a desi (margarine) on pieces and scatter it on all surface of a stuffing.
7. Sprain edges of the test which remained free, then grease edges of the test with a vitellus (for this purpose it is possible to use a silicone brush). Roll the second part of the test and cover a layer with a stuffing the second layer of the test, slightly bringing closer its edges to a pie edge. By old Slavic tradition in the middle of pie the opening which allows steam to leave pie becomes.
8. Grease with a vitellus a surface of pie and put it in the oven warmed up to 180 °C. Pie will be ready in 30-40 minutes, degree of readiness of pie can be checked on a test rumyanost.