Round cake with chicken mince in Ancient Russia, and later, was a ceremonial dish, prepared for weddings and the day of the Holy Trinity. It was made in the form of a Monomakh cap (cone-shaped), contained a complex filling, each component of which was important, and was loved by both kings and the common people..
Nowadays, much in the preparation of chicken has been simplified, but let’s try to at least get closer to the original recipe.
|Flour –||two 200-millimeter glasses (or 270 grams)|
|Butter –||150 grams|
|Water –||150 ml|
|Egg –||3 pieces|
|Vinegar –||two teaspoons (10 grams)|
|Salt –||1/3 tsp (3 grams)|
|Hen –||1 PC. medium size|
|Pepper –||on the tip of a knife|
|Pic –||3 tablespoons (70 grams)|
|Butter –||50 grams|
|Fresh mushrooms –||400 grams|
|Greenery –||10 grams|
|Time for preparing: 240 minutes||Calories per 100 grams: 250 Kcal|
Remove the oil from the refrigerator beforehand, mix it up with a tablespoon of flour and a tablespoon of vinegar and place in the refrigerator for 15 minutes..
At this time, from flour, salt and water, knead the dough. Roll out as a square.
When the oil has cooled, put it in the center of the rolled dough, which roll in the form of an envelope and roll with a rolling pin. Roll again and roll again. Put for half an hour in the refrigerator, after which the manipulations with a rolling pin and dough repeat in the same manner. Return the dough to cold for 30 minutes, remove and also roll twice. Re-send to the fridge.
The dough is cooled, but you do not have to cool down. Must be cooked.
Somewhere in the middle of the dough, boil the chicken, pre-dividing it into several small pieces. Within half an hour she will be ready. Take it out cool.
Separate the meat from the bones, chop, add salt and pepper..
Boil the rice in salted water, drain the water, put the butter and two hard-boiled and chopped eggs, mix.
Boil the mushrooms, chop, salt, add the finely chopped parsley.
It remains to “collect” the cake.
We take out the dough from the fridge, roll it out in a sufficiently thin circle so that all the stuffing fits inside and the cake can be “closed”.
Lay the chicken mince in the bottom layer, on it – mushroom, on top – from rice with eggs.
Raise the edges of the dough, connect, turn over so that the connection is at the bottom, form a pie in the form of a cone with a sharp top.
Grease the cake with egg, transfer to a baking sheet and bake in a well-heated oven for 30 minutes.
The cake is ready.
Chicken, Mushrooms and Yeast Puff Pastry
- Puff pastry (yeast) – standard pack;
- Chicken fillet – 200 grams (both breasts);
- Fresh mushrooms (champignons) – 300-400 grams;
- Hard cheese – 100 grams;
- Bulbs – two;
- Parsley dill;
- Sunflower oil – 2 tablespoons (for frying);
- Egg (to lubricate the cake) – one.
Cooking time: 50 minutes.
Calorie: 479 Kcal. per serving.
Chicken fillet cut into strips, fry in sunflower oil with the addition of greens.
Finely chop the onion and fry until golden..
Cut mushrooms into halves or quarters, depending on size, put them to mushrooms and fry until liquid disappears..
In a pack of three plates of dough. Roll out the first one, put it on a baking sheet made with baking paper or just a baking sheet dipped in water, lay out the fried mushrooms and onions, leaving the edges free from the filling.
Then roll out the second plate, put on top of mushrooms.
For the dough – fried chicken fillet with dill and parsley, and additionally – grated cheese grated on a coarse grater.
This layer of filling is closed with the third rolled out dough plate..
We firmly pinch all three layers so that the juice does not run out of the cake during baking..
Take a silicone brush and whip the yolk grease the prepared cake.
Bring the oven to a temperature of 170 degrees, put the cake in it and wait 25 minutes.
Cut slightly cooled and cautious: a very delicate cake turned out!
Nobody hiding from anyone (open chicken pie)
The peculiarity of this cake is not only in the form, but also in the fillet of chicken fillet, which does not have to cook or fry. However, everything is in order. Here is a step-by-step recipe for an open puff pastry pie with chicken.
- One plate of the finished puff pastry;
- One chicken fillet;
- Two eggs;
- Teaspoon salt,
- Four tablespoons of breadcrumbs (30 grams);
- Tablespoon Tomato Paste.
Cooking time: 50 minutes – 1 hour.
Calories: 225 Kcal per 100 grams.
Chicken white meat cut into pieces.
In a bowl, shake eggs, salt, tomato paste.
Put the pieces of meat in a bowl with eggs, mix well, let them marinate while doughing..
Will need a round baking dish. We roll out a layer of dough and cut a circle with a diameter wider than five centimeters.
We place it in the form, we press the edges to the walls..
Inside, pour the contents of a bowl – lightly pickled chicken fillet along with marinade. The cake will be juicy due to the fact that raw chicken is used, not boiled or fried.
Breadcrumbs pour meat on top with an even layer.
We place the form in the oven. Bake for 20 minutes at maximum temperature. After that, close the cake with foil, let it bake for another half hour.
Now you can try.
Culinary tips all note
- If you make homemade puff pastry, try adding chopped greens to it. The cake will turn out with an original decor;
- If greens are not added to the dough, be sure to put it in the filling. Chicken and fresh greens are perfect for each other;
- If you are going to use puff pastry for making cake, remove it from the freezer one hour before cooking. It must become plastic;
- Cut the top layer of the closed pie in several places, otherwise it will swell in the baking process;
- To keep the chicken pie not dry, place a container with water under the rack..
Now you are convinced that you can make a lot of wonderful cakes from chicken meat and champignons. Experiment, and your household will be proud of the culinary abilities of the hostess.
Enjoy your meal!