Pie
Description
The dish is prepared without unnecessary complications. I will be happy to tell you. The ready dish can be served at the table.
Instructions
- 1
Step 1
Thaw the puff pastry at room temperature. Peel the vegetables. Boil two eggs, leaving one raw for the filling (white), and use the yolk for brushing the dough.
- 2
Step 2
Chop the onion and carrot not too finely, then place them in a heated pan and fry until soft. Use refined oil and add a pinch of salt.
- 3
Step 3
Turn the chicken fillet into minced meat using any convenient method, such as a meat grinder or food processor. Season with salt.
- 4
Step 4
Add the fried vegetables, finely chopped garlic, dill, ground black pepper, Provence herbs, and egg white to the chicken mince. If the mince is dry, add a whole egg. Mix well.
- 5
Step 5
Knead the meat mixture very carefully until it becomes sticky and uniform.
- 6
Step 6
Line a baking sheet with parchment paper and place a glass in the center. Use a tablespoon to tightly pack the meat mixture around the glass. With wet hands, shape the pie into a nice form.
- 7
Step 7
Boiled eggs cut in half. Press them well into the dough.
- 8
Step 8
Cut the puff pastry into strips, and shape each strip into a fir tree pattern or, as in my case, a zigzag.
- 9
Step 9
Arrange the dough strips on the pie; they adhere well and hold firmly. Use the leftover dough to cut out flowers with a cookie cutter. Decorate the pie with the flowers. Brush the dough with egg yolk and bake the pie in the oven for 40 minutes at 180-190 degrees.
- 10
Step 10
Let the finished pie cool slightly. Remove it from the paper. During baking, liquid accumulates in the center—this is chicken broth. You can simply drain it off and then use it to moisten the pie. Cut the pie into pieces and serve warm.