This pie very successfully combines the taste of everyone's familiar chicken fillet with refreshing sweet and sour currants. And the layer of pancakes inside the pie is a rather unusual find and gives this dish a special originality.
It is necessary
- - 520 g flour;
- - 145 ml of cream;
- - 3 eggs;
- - 9 g of yeast;
- - 105 g butter;
- - 45 g of sugar;
- - salt;
- - 55 ml of vegetable oil;
- - 325 g of chicken fillet;
- - 165 g of black currant;
- - 9 pieces of pancakes;
- - thyme, ground black pepper.
Instructions
Step 1
Mix yeast with sugar, add 115 ml of warm water and 1/3 of flour to them. Place in a warm place for about 25 minutes.
Step 2
Melt the butter. Heat the cream slightly, add butter and eggs. Then pour the yeast that has risen by that time into this mixture, add the remaining flour and mix very quickly.
Step 3
Sprinkle flour on the table surface, put the dough on it and knead it for about 12 minutes. If the dough is still sticking to your hands, you will need to add flour to it.
Step 4
Then lightly grease the finished dough with sunflower oil, and cover with a towel, place in a warm place for about 2.5 hours. Then the dough should be slightly kneaded and again set aside for another 50 minutes.
Step 5
Wash the chicken fillet, dry and cut into small pieces, which should be salted, pepper, and then fry in a pan with butter, and then cool.
Step 6
Roll out a medium-thick layer of dough, transfer it to a greased baking dish, while its edges should hang down strongly.
Step 7
Put a piece of frozen currants on top of the dough, cover it with 4 pancakes, put currants on them again and again pancakes. Then put a layer of chicken on the pancakes and cover it with the dough, which hung along the edges, pinching it in the middle. Lubricate the top of the cake with egg yolk and place in the oven for about 38 minutes.
