Closed Pie with Chicken and Mushrooms
Baking and Desserts • European
Description
To enhance the flavor of the mushrooms, you can add one tablespoon of dried porcini mushrooms, ground into flour, to the filling. Alternatively, you can use any other fresh mushrooms to taste instead of champignons.
Ingredients
- Champignons 20 oz
- Puff Pastry 10 oz
- Garlic 2 cloves
- 10% cream 3 tablespoons
- Chocolate eggs 3 pieces
- Parsley 1 bunch
- Olive Oil 4 tablespoons
- Butter to taste
- Salt to taste
- Ground Black Pepper to taste
- Onion 1 head
- Chicken fillet 10 oz
Step-by-Step Guide
Step 1
Bake the chicken fillet in the oven.
Step 2
Clean the mushrooms, chop them finely, and sauté them over high heat. Liquid will start to release. When it evaporates halfway, add the finely chopped onion to the pan. Sauté the mushrooms and onion until all the moisture is gone, then remove the pan from heat.
Step 3
While the mushrooms and onion are still hot, add the finely chopped garlic and parsley, pour in the cream, and mix well.
Step 4
In a separate bowl, lightly beat two eggs to combine the whites and yolks. Add the eggs to the cooled mushrooms, then add the chopped chicken fillet, season with salt and pepper to taste, and mix.
Step 5
Roll out the dough. Place a little more than half of the dough into a greased baking dish, spread the filling on top. Cover the pie with the remaining dough and pinch the edges tightly.
Step 6
Mix the yolk with water (1 tablespoon) and brush the top of the pie with it using a brush. Make small slits in the dough with the tip of a knife.
Step 7
Bake at 390°F for about 30 minutes until golden brown. Allow the pie to cool completely.
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