Julienne Pie
Main Dishes • European
Description
Julienne Pie
Ingredients
- Chicken Egg 1 piece
- Butter 5 oz
- Wheat Flour 10 oz
- Salt a pinch
- Sugar 1 tablespoon
- Skin-On Chicken Breasts 1 piece
- Pickled Chanterelles 5 oz
- Onion 1 piece
- 20% Sour Cream 10 oz
- Dill 0 oz
- Hard Cheese 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the dough: cut the butter into cubes, add 1 egg, salt, sugar, and gradually mix in the sifted flour, kneading with your hands until a homogeneous mass is formed. The dough should easily come off your hands; if it doesn't, add a little more flour to achieve this effect.
Step 2
Form a ball from the mass with your hands, wrap it in plastic wrap, and place it in the refrigerator for 20–30 minutes;
Step 3
Preheat the oven to 390°F;
Step 4
While the dough is in the refrigerator, prepare the filling. Cut the chicken breast into small pieces and the onion into rings. Sauté the onion and pieces of chicken breast in a small amount of oil. After about 5 minutes, add the chopped mushrooms. Simmer for another 5 minutes. Then add the sour cream. You can season with pepper and salt to taste. Cook until the sour cream reduces, stirring constantly. When the sour cream has reduced, add the dill and simmer the filling for another minute;
Step 5
Line a baking dish with parchment paper, leaving the edges hanging over the sides (this will make it easier to transfer the pie to a plate later). Grease the paper with butter if it is not silicone. Place the dough in the dish, making high edges. Prick the bottom of the dough all over with a fork to prevent air bubbles from forming inside. Place in the preheated oven at 390°F for 10 minutes;
Step 6
Grate the cheese on a coarse grater.
Step 7
After 10 minutes, remove the baked dough from the oven, add the filling, and sprinkle with grated cheese on top. Return the pie to the oven for another 10 minutes, until a golden cheese crust forms;
Step 8
When the pie is ready, take it by the edges of the paper and carefully transfer it to a plate, trimming any excess paper. Enjoy your meal!
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