This cake will become the central figure of the festive table. In the middle there is an unusual filling, and the most tender sauce with vegetables and chicken.
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You will need
- - 500 g of chicken breast;
- - 220 g of ham;
- - 450 g shortcrust pastry;
- - one egg;
- - 220 g carrots;
- - 2 stalks of leeks;
- - 2 stalks of celery;
- - 2 sprigs of parsley;
- - 2 heads of garlic;
- - 50 g of butter;
- - 50 g of flour;
- - 300 ml of milk;
- - 300 ml of chicken stock;
- - salt, pepper - to taste.
Instruction manual
1
Dice the chicken breast, celery, carrots, and ham. Crush the cloves of garlic, and chop the parsley finely.
2
Pour the broth and milk into the pan. Add chicken, vegetables, garlic. Add salt and pepper. Bring to a boil and cook under the lid for 20 minutes.
3
Heat a frying pan with butter, add flour. While stirring constantly, add the water drained after cooking to the pan. Add parsley, chicken mass with ham, mix.
4
Take a 2.5 liter baking dish. Roll out the third part of the dough and lay on the bottom of the form, place the filling in the center.
5
Roll out the second part of the dough to 6 mm thick and cut out the “lid” for the pie. Moisten the edges of the cake with water.
6
On the filling, put the lid of the dough pie on. Cut a strip of the remaining dough and place it on the edges of the cake, pressing the edges so that they stick together.
7
We make decoration for the cake. Cut a strip of dough and place it on the edges of the cake. Cut the leaves, draw a knife through the leaves, drawing veins. Place the leaves in the center of the cake.
8
Beat the egg and grease the dough and decorations with it. Cover the cake with a “lid”, pressing the edges so that they stick together.
9
Bake the cake in the oven at 220 degrees. After 20 minutes, reduce the temperature to 200 degrees and bake for another 20 minutes. Serve pie with new potatoes.