This pie has three completely different fillings: sweet from beets and dried apricots, meat and mushroom. The result is an unusually tasty and original dish.
It is necessary
- - ready-made frozen puff pastry - 750 g;
- - chicken fillet - 400 g;
- - fresh mushrooms (champignons) - 200 g;
- - egg - 4 pcs.;
- - beets - 1 pc.;
- - dried apricots - 100 g;
- - onions - 1 pc.;
- - garlic - 2 cloves;
- - sour cream - 2 tablespoons;
- - sesame;
- - vegetable oil - 2 tablespoons;
- - 1 yolk for greasing the cake;
- - curry, black pepper, salt.
Instructions
Step 1
Boil the beets, cool and peel. Boil 4 hard boiled eggs. Chop them finely. Peel the onion, cut it into small pieces. Peel and cut the mushrooms into fairly large pieces. Defrost the finished frozen dough at room temperature.
Step 2
Prepare the filling. Fry the onions in vegetable oil, add the mushrooms and fry everything together. Add chopped eggs to the mixture. salt and season with pepper.
Step 3
Rinse the chicken fillet with cold water. Cut it into small pieces and fry in a little vegetable oil for 5-10 minutes. Season the chicken with curry, black pepper and salt. Add sour cream to the chicken and simmer for a few minutes.
Step 4
Grate the beets on a fine grater, add finely chopped dried apricots and garlic, passed through a press. Salt the mass.
Step 5
Roll out the defrosted puff pastry into a fairly thin layer about 3 mm thick. Cut it into 3 equal strips. In the middle of each, place a different filling (mushroom, chicken and beetroot). Roll each piece into a roll and crush lightly.
Step 6
Cover the split form with baking paper. Put a roll with mushroom filling, then - with chicken and the third layer - with beetroot. Shake the yolk lightly and brush over the top of the cake. Sprinkle with sesame seeds and place in the oven at 180 degrees for 20 minutes.
