Kotopita
Description
Kotopitas can be prepared not only with various fillings but also from different pastry. Shortcrust, puff pastry, or phyllo work well. Either way the pie will be flavourful, juicy, and fragrant. Serve it with the first course instead of bread, as a starter, or with tea
Instructions
- 1
Step 1
Prepare the ingredients for making kotopitas.
- 2
Step 2
Prepare the pie dough. Melt the butter and put it into a bowl. You can use soft butter.
- 3
Step 3
Add sour cream.
- 4
Step 4
Thoroughly mix the butter with the sour cream.
- 5
Step 5
Sprinkle in a couple of pinches of salt and flour.
- 6
Step 6
Knead a soft dough that does not stick to your hands. Chill it for 30 minutes.
- 7
Step 7
While the dough is chilling, prepare the filling. Peel, wash, and dice the mushrooms and onion. Transfer them to a frying pan.
- 8
Step 8
Pour in vegetable oil and fry the onion with the mushrooms until the onion is translucent. Then add the chopped boiled chicken.
- 9
Step 9
Hard-boil the egg, cool it, and peel it. Chop the egg and dill. Add to the filling.
- 10
Step 10
Salt and mix all filling ingredients.
- 11
Step 11
Divide the dough into two unequal parts. Roll out the larger portion and line a baking pan with it. Mine is 20 centimetres in diameter.
- 12
Step 12
Place the filling on the dough.
- 13
Step 13
Roll out the second part of the dough and cover the filling with it. Beat the egg and brush the pie.
- 14
Step 14
Bake kotopita in an oven preheated to 180 degrees for 25–30 minutes.
- 15
Step 15
Remove the finished pie from the tin, cool it slightly and serve. Delicious served warm or cold.