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The chicken breast has never been so glamorous: puff pastry pie with a rich chicken filling
An excellent recipe to tick off a complete and delicious meal, and on the way to winning cries of admiration
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recipe
pie
chicken
Puff Pastry
Ines Shilat Yanai
Sunday, 15 August 2021, 06:00 Updated: 07:45
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A great way to tick off a whole meal.
Quick Chicken Breast Pie (Photo: Alon Mesika)
You will not believe what is hidden inside this stunning puff pastry, but it is a complete meal.
Beneath the golden and crispy strips hides a filling of ground chicken breast seasoned with chopped green beans in a rich creamy sauce.
Admit that you have never seen the chicken breast in such a stimulating and glamorous shell.
A quick chicken pie is a great way to sweeten a complete and delicious meal and on the way to winning cries of admiration, first from the look and after the first bite also from the taste.
Because there is nothing like the combination of crispy and golden pastry that is filled with a rich and delicious meat filling.
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Cheese sticks are seasoned at home, just like in a bakery
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Quick chicken pie
Recipe By: Ines Shilat Yanai, Walla!
Food
★
★
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20 minutes of work
50 minutes total
Easy to prepare
American
fleshy
chicken
Pies
Pastries
meat
kosher
The combination of crispy and golden pastry and meat filling always captivates us (Photo: Alon Mesika)
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Ingredients
For dough:
1 kg of puff pastry thawed overnight in the refrigerator
1 beaten egg, to brush the dough
For chicken and green bean stuffing:
5 tablespoons olive oil
1 kg ground chicken
1 onion, peeled and chopped
1 cup chopped frozen green beans
3 cloves of crushed garlic
½ Kafbhart
1 teaspoon salt
½ A pinch of ground black pepper
1 tablespoon sweet paprika
1 tablespoon cornflour
3 spoons
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Preparation
How to make a quick chicken pie?
1 Preheat oven to 180 degrees.
2 Heat the olive oil in a pan, add the green beans and onion and fry for about 5 minutes.
3 Add the spices and the ground chicken and mix with a fork.
Crumble while the ground chicken and continue to fry until it changes color, about 10 minutes.
4 Mix the cornflour well with the water and pour into the pan with the chicken.
Stir until the liquid evaporates and a creamy sauce is formed.
Remove from the heat and cool.
5 Divide the dough into two parts - one part slice on a pie pan or a round pan 26 cm in diameter. Press the dough well to the bottom and sides.
6 Fill the pan with the dough in the chicken filling.
7 Cut the other part of the dough with a pizza roller or a sharp knife, into strips 2-3 cm wide and braid them in a two-and-even shape over the pie. Cut the rest of the dough around and get rid of them.
8 Brush the dough with beaten egg and place in the hot oven for 30 minutes until the dough is golden.
Serve in the center of the table.
8
Do not want to invest in two-and-a-half shooting?
Place the other part of the dough on the filling and just make sure to make some cuts on it that will allow the steam to escape well during baking.
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