This cake will become the central figure of the festive table. In the middle there is an unusual filling, and the most delicate sauce with vegetables and chicken.
It is necessary
- - 500 g chicken breast;
- - 220 g of ham;
- - 450 g of shortcrust pastry;
- - one egg;
- - 220 g of carrots;
- - 2 stalks of leeks;
- - 2 stalks of celery;
- - 2 sprigs of parsley;
- - 2 heads of garlic;
- - 50 g butter;
- - 50 g flour;
- - 300 ml of milk;
- - 300 ml of chicken broth;
- - salt, pepper - to taste.
Instructions
Step 1
Dice chicken breast, celery, carrots, ham. Crush the garlic cloves and finely chop the parsley.
Step 2
Pour the stock and milk into a saucepan. Add chicken, vegetables, garlic. Add salt and pepper. Bring to a boil and cook, covered, for 20 minutes.
Step 3
Heat a frying pan with butter, add flour. Stir constantly and add the drained water to the pan. Add parsley, chicken and ham, stir.
Step 4
Take a 2.5 liter baking dish. Roll out a third of the dough and place on the bottom of the mold, place the filling in the center.
Step 5
Roll out the second part of the dough to 6 mm in thickness and cut out a "lid" for the pie. Moisten the edges of the crust with water.
Step 6
Place the lid of the dough pie over the filling. Cut a strip out of the remaining dough and place it over the edges of the cake, pressing the edges so that they stick together.
Step 7
Making a cake decoration. Cut a strip out of the dough and place it over the edges of the cake. Cut out the leaves, run the knife along the leaves, drawing veins. Place the leaves in the center of the pie.
Step 8
Beat the egg and brush over the dough and decorations. Place the lid on the pie, pressing the edges together until they stick together.
Step 9
Bake the pie in the oven at 220 degrees. After 20 minutes, reduce the temperature to 200 degrees and bake for another 20 minutes. Serve the baby potato pie.
