This pie is a spectacular dish my husband - he is the

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This pie is a spectacular dish my husband - he is the "creator of taste" :) and I am slicing, cutting, etc. In Poland pie usually contains cabbage. Viewing recipe using potatoes and chicken. This is a fantastic dish - enough calories, but it's worth it to prepare and try :) It is also very filling - given the number of components is sufficient for pie in a pie plate with a diameter of 30 cm. Enough for dinner for 4 adults. After heating also tastes great next day.
Ingredients for the filling: Potatoes - 1 kg chicken breast fillet - 600g onion - 1 small garlic - 3 cloves, light beer - 70 ml mayonnaise - 5 heaped tablespoons of cream - 18%, 4 heaped tablespoons of herbs de Provence - 1.5 large spoons, spice potato - 1.5 teaspoons seasoning for chicken - 1 teaspoon seasoning for kebabs - 2 teaspoons sweet paprika powder - 1.5 tsp oil
Ingredients for the dough: Wheat flour - 400 g, salt - 1 flat teaspoon of boiling water - about 1/2 cup oil - 1 tbsp, we also need: fat to grease the mold, bread crumbs, How to do: prepare large and wide pot or large pans, we need to cover. We usually use a large skillet. Peel the potatoes salade de legumineuse and cut them into cubes (approximately 0.5 cm 0.5 cm) cubes, cut the chicken breast fillet. The tiny cube cut onions. In a pan pour 2 tablespoons of oil and fry the chopped onion. When the onion is soft and delicate to put pans of chicken and we make spices: half the seasoning for chicken and 1/3 of Provencal herbs. - Mix and fry briefly. When the chicken gently podsmaży's exit stove and add the diced potatoes. In a cup, mix sour cream and mayonnaise and add to this: half of all the spices that we have. The second half pour into the pan, over the potatoes. For a cup of sour cream and mayonnaise 1 clove garlic press. The remaining 2 cloves hit the pan for the chicken and potatoes. Again, turn on the stove, put the pan on the burner. All the ingredients in a saucepan, mix thoroughly, add to them half the sauce with a cup, mix again and fry / cook. When the dish starts to pour beer pyrkać. Stir, cover and reduce heat. Cook covered for about 10 minutes the whole time, stirring so that the whole is not burnt. Zdejmujmy cover and cook another 10-15 minutes - it's also time for evaporation of beer. The dish cook until the potatoes salade de legumineuse are already soft but crunchy at the same time - they will not fall apart. I would recommend trying that comes easily because salade de legumineuse everything smells wonderfully. Turn off gas and estimate the amount of fat, which precipitated out of mayonnaise, if it is too much - part of the casting. Frying take off from the burner to the whole przestygła before adding the second part of the sauce and lining on the cake. Meanwhile, prepare the dough. In a large bowl pour the flour, add salt and pour all the boiling water, mix with a spoon. When przestygnie so that we can safely (no burns) touch the flour, then quickly knead the dough, adding a tablespoon at the end of the oil. The dough is divided into two parts. Rolled them quite thinly round shapes with a diameter slightly larger than the diameter of the mold. The form of the grated smear grease and quite thick pour breadcrumbs, it will arrange a cake - must extend beyond the edges of the form. A pot of stuffing, salade de legumineuse add the rest of the sauce, which was in a cup and mix. Active translate into a mold and distribute. The form of the second panel cover with the dough. Two patches of glue to each other, so that there were no holes. As usual, entangled as the classic dumplings. The whole smear rozbełtanym egg, sprinkle with herbes de Provence can. Put in the oven preheated to 160 degrees C. It convection oven - the dough is evenly baked. Bake for about 30 minutes - until dough is golden brown. Enjoy :) :) ps. usually do not use pre-mixed spices in this dish seem perfectly exam.
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Cooking-Tasting For years, interested in cooking salade de legumineuse and tasting, cuisines of different countries and peoples. I like to try new flavors, I compose dishes and experiment. Feel View my complete profile
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