Ossetian pie with chicken and mushrooms calorie content

Layered pie with chicken and mushrooms

This delicious pastry has a puffy, crispy crust and a juicy, moist filling. It is very filling, so it can serve as both a stand-alone hot dish and a snack.

How to choose ingredients

• For a puff pastry pie with chicken breast, you will need the highest quality and freshest meat. A good fillet has a pleasant pale pink color without dark spots, bruising or yellowing. The unnatural color of the meat indicates that it is not fresh. You should also be alerted by the abundance of mucus, stickiness and unpleasant odor of the brisket. An unscrupulous seller may disguise spoiled meat with potassium permanganate and vinegar, but you can always check a suspicious fillet by lightly pressing it with your finger. Fresh meat will immediately return to its original shape, but stale meat will leave a dent.

• Any mushrooms are suitable for a puff pastry pie with chicken fillet, but it is best to take champignons , because these are the safest of all mushrooms. A high-quality mushroom has an even white color without darkening, a smooth matte surface, and the presence of mucus and gray color indicates the beginning of the process of spoilage of the product. Try to buy mushrooms in which the film between the stem and the cap is not broken, because the rupture of this film means that the champignons were harvested late. Another indicator of the high quality of the product is the characteristic earthy mushroom smell, and its absence indicates that the mushrooms have been stored for too long.

Preparation

1. Boil the chicken fillet in a saucepan and chop.

   

2. Finely chop the mushrooms and onions and fry in vegetable oil.
3. Dust your work surface with flour and roll out half the puff pastry using a rolling pin.
4. Place in a baking dish and spread inside, covering the sides.
5. Place meat and mushrooms on the dough. Salt and pepper to taste.
6. Finely chop the greens, grate the cheese on a coarse grater. Combine with meat and mushrooms.
7. Roll out the rest of the dough and cover the top of the pie.
8. Carefully pinch the edges and make several holes for steam to escape using a knife or fork.
9. Lightly beat the egg and coat the pie with it for a golden brown crust.
10. Bake for 20 minutes at 180°C.

Video recipe for puff pastry pie with chicken and mushrooms

To make chicken pie from puff pastry even faster and tastier, I bring to your attention this interesting detailed video tutorial.

Quick Pie

• Time: 45-50 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 131 kcal/100 grams.
• Purpose: lunch.
• Cuisine: European.
• Difficulty: easy.

A quick pie with chicken and mushrooms is very easy to prepare if you use semi-finished products. This recipe is perfect when you need to make a tasty and satisfying lunch in an hour. When defrosting puff pastry, perspiration appears on its surface - remove it by blotting it with a dry towel or napkin so that the cake bakes more evenly.

Ingredients:

• puff pastry, frozen semi-finished product – 2 layers;
• chicken fillet – 300 g;
• mozzarella cheese – 200 g;
• frozen green peas – 100 g;
• Frozen forest mushrooms – 200 g.

Cooking method:

1. Thaw the mushrooms under running warm water, then drain in a colander and allow the liquid to drain.
2. Defrost the dough in the microwave, setting the “quick defrost” mode for 10-12 minutes.
3. Blanch the peas in boiling water for 15-20 seconds.
4. Finely grate the cheese.
5. Cut the poultry fillet into small cubes.
6. Mix the filling: combine meat, cheese, peas and mushrooms, mix.
7. Place a layer of dough in a baking dish so that its edges curl outward. Place the prepared filling inside. Cover the pie with the second layer of dough, pinch the edges.
8. Bake in an oven preheated to 180°C for 35 minutes.

Layered pie with chicken and potatoes

This simple bake is perfect for a family dinner. Appetizing and satisfying, adults and children will definitely like it.

How to choose ingredients

• To choose high-quality puff pastry, first of all pay attention to its packaging. It should be free of damage and swelling, and the product inside should be hard to the touch. The color of quality puff pastry varies from light gray to light yellow, with a pleasant soft smell of butter.
• It is better to take old harvest potatoes for the pie, because they contain more starch, which will help make the filling denser and juicier.

Preparation

1. Chop the fillet, onion and potatoes as finely as possible and mix in a bowl. Salt and pepper to taste.
2. Divide the dough into two parts.
3. Roll out the first part using a rolling pin.
4. And line the baking dish, taking in the sides.
5. Fill the mold with the filling and distribute evenly inside.
6. Roll out the rest of the dough and cover the pie. Carefully pinch the sides.
7. Make a hole in the center of the cake to allow steam to escape and carefully pour water into it to make the cake moist.
8. Beat the egg and brush the pie with it for a golden brown crust.
9. Bake for 50 minutes at 180°C.

Video recipe for puff pastry pie with chicken and potatoes

This wonderful detailed video tutorial will help you understand all aspects of making layered chicken and potato pie. Watch it to learn many subtleties and interesting culinary secrets.

Option 3. Quick recipe for layer pie with meat and cheese

This version of the recipe for puff pastry pie with meat is prepared in the same way as the previous version. The only difference is that grated cheese is sprinkled on top of the meat and potato filling.

Ingredients we will need:

• 500 grams puff pastry
• 300 grams of minced meat
• 300 grams of cheese (200 hard Russian type, 100 brynza)
• 1 egg
• 1 onion

Step-by-step preparation:

1. Finely chop the onion and fry it in a frying pan in heated vegetable oil.
2. Add minced meat, fry it until cooked. I have minced pork, you can use almost any (with chicken it turns out more tender).
3. Grate the cheese on a coarse grater. The proportions of hard cheese and feta cheese can be changed.
4. Combine the minced meat with grated cheese and egg. Salt carefully, taking into account that the cheese already contains salt. Stir, the filling is ready.
5. Now roll out a piece of dough, put it in a mold, and make sides.
6. Place the filling on the dough; excess edges can be folded inward. Cover the top with another piece of rolled out dough and pinch the edges well. Pierce the dough with a fork and make a cut to allow air to escape.
7. Lubricate the top with a mixture of yolk, a spoon of vegetable oil and pepper.
8. Bake in an oven preheated to 180 degrees. The pie will be ready in 40 minutes.

What to serve with

This delicious meat pastry can be served on its own or with a side dish. The ideal addition to chicken pie is boiled potatoes with herbs, baked and boiled vegetables, as well as vegetable salads. The taste of this dish goes well with a variety of creamy and cheese sauces, mustard, homemade mayonnaise and sour cream.

Source: www.alizy.club

Chicken puff pastry pie is amazingly delicious! THERE ARE MANY MORE DELICIOUS RECIPES ON MY CHANNEL. SUBSCRIBE TO MY CHANNEL: https://www.youtube.com/channel/UCh3yCLRgNaVrgSB6rCdQV_g?sub_confirmation=1 ************************************** ************ Recipe: Puff pastry – 0.5 kg Chicken fillet – 350 gr. Potatoes – 2-3 pcs. Onions – 1 pc. Egg – 1 pc. Water - 100 ml. Salt, spices to taste

You may need the video “How to make quick puff pastry at home” https://www.youtube.com/watch?v=3REPFAtudG8

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Source: www.izyskon.com

Recipe Pie with mushrooms and chicken. Calorie, chemical composition and nutritional value.

Puff pastry and chicken pies made from puff pastry - general cooking principles

• Puff pastry can be easily prepared in the home kitchen, but it usually takes a lot of time. And it doesn’t always turn out to be successful, especially for novice housewives. Store-bought puff pastry is in no way inferior to homemade. Chicken puffs and pies made from it always turn out fluffy, crumbly and tender.

• If puff pastries are baked from unleavened puff pastry, then yeast is better suited for pies. To make the dough easy to work with, it is well defrosted in advance at room temperature, placing the packaging on the table. Thawing usually takes no more than half an hour.

• Both puff pastries and pies are prepared with boiled or raw chicken. The meat is cut into small cubes, strips or twisted in a meat grinder. You can add mushrooms, cheese, fresh vegetables or eggs and green onions to the meat. For juiciness, sautéed onions, butter, sauces or sour cream are added to the filling.

• The product blanks are placed on a greased or parchment-lined roasting pan, at a distance of the thickness of the little finger from each other. The surface of the products baked in the oven is brushed with beaten egg.

• The appearance and size of the products depends only on your imagination. The recipe describes the original design options for such products.

• While chicken puff pastries are baked in the oven, puff pastries are often deep-fried. The optimal temperature for baking is no more than 220 degrees. Readiness is determined by the golden color of the baked dough.

Baked yeast pies with chicken, puff pastry and cheese

Ingredients:

• 900 gr. chicken legs;

• a small pinch of fine table salt;

• hand-ground black pepper and curry seasoning – 2 grams each;

• half a kilo of yeast puff pastry;

• 300 gr. “Russian” or similar cheese;

• 250 gr. white bitter onion;

• white baking flour – 50 gr.

Cooking method:

1. Lay out the dough to defrost.

2. Wash the legs, remove the skin, cut the flesh from the bones and cut it into centimeter pieces.

3. Salt and pepper the chicken, add curry, pour in a spoonful of vegetable oil. Mix well and set aside for half an hour.

4. Heat a couple of tablespoons of oil in a frying pan. Place the chicken in and fry over low heat, stirring constantly.

5. Then add the onion chopped with a knife and continue to simmer everything together for 5-7 minutes. Remove meat from heat and place in a bowl to cool.

6. Cut the cheese into small cubes.

7. Sprinkle the table with flour, place the dough on it and lightly roll out with a rolling pin. Divide the dough into rectangles 20 cm long and 10 cm wide.

8. Place chicken filling on one side of each, and a block of cheese on top of it. Cover everything with the free side of the dough and seal the edges tightly.

9. Line the roasting pan with baking paper, place the pies on it and bake in a hot (220 degrees) oven.

10. When the dough is well browned and has a rich golden color, the pies can be taken out. Typically, baking puff pastries with chicken takes no more than half an hour.

Puff pastry and pies with chicken - baking tricks and useful tips

• If you don’t want to bother with flour when cutting, grease the table with vegetable oil. The dough will not stick, and rolling it out will become easier.

• To make the edges of the products stick better, brush the dough with egg white or plain water.

• When baking closed chicken puffs and pies, be sure to pierce them in several places with a fork or toothpick.

• Place products only in a well-heated oven. Baking time at optimal temperature conditions is usually no more than a quarter of an hour.

Source: zhenskoe-mnenie.ru

General cooking principles

To make the pie today we will definitely need puff pastry. We will use it in ready-made form (store-bought) in all recipes. But if you want the most homemade version, cook it yourself. It will take longer, but taste better!

If you are using store-bought dough, be sure to take it out first so you have time to defrost it. To do this, be sure to remove it from the packaging and place it on a work surface sprinkled with flour. Cover the top with a clean, dry towel or sprinkle with flour.

A classic version of salty pie. There will only be juicy chicken as a filling, but it will also turn out very tasty!

How to cook:

1. Clean the chicken fillet from fat and cut into small slices.
2. Using a sharp knife, chop the meat into mince, add salt and pepper.
3. Add mayonnaise, mix everything and let it brew for about ten minutes.
4. Peel the onion, wash it and finely chop it with a sharp knife.
5. Pour oil into a frying pan, heat it and add onions.
6. Simmer it, stirring, until golden brown.
7. Add to meat and stir.
8. Thaw the puff pastry in advance, sprinkle with flour and divide into two parts.
9. Roll both into a thin layer using a rolling pin.
10. Separate the eggs, add the whites to the chicken fillet.
11. Grease a baking sheet with oil and place one layer of dough.
12. Distribute all the meat filling on top, grate the cheese on top, but it is important that it is distributed evenly.
13. Cover everything with a second layer of dough, brush the pie with raw yolk.
14. Place in the oven for thirty minutes at 180 degrees.
15. Let the rosy pie sit for 10-15 minutes, then slice and serve.

Puff pastry pie with potatoes and chicken

If you want something more satisfying, and you do not consider the pie as a snack, then prepare it according to this recipe. It's not just meat, it's potatoes too!

How long is it - 1 hour and 20 minutes.

What is the calorie content - 245 calories.

How to cook:

1. Wash chicken legs with running water and dry with dry cloths.
2. Using a sharp knife, separate the meat from the bones and cut it into small pieces.
3. Remove the peel from the onion, rinse the root vegetable and chop it.
4. Peel the potatoes, wash the tubers and grate them on a coarse grater.
5. Place the potatoes in a bowl, add the meat and onions.
6. Add all the spices to taste, water and mix.
7. Sprinkle the melted dough with flour and divide into two parts.
8. Roll out each of them thinly.
9. Grease a baking pan or baking sheet with butter and place one sheet of dough.
10. Place the filling on top and distribute it evenly.
11. Cut the remaining butter into small pieces and place on top of the filling.
12. Cover everything with a second layer of dough, seal the edges.
13. Beat the yolk and brush the surface of the pie with a brush.
14. Prick the surface of the pie with a fork and place it in the oven at 180 degrees.
15. Bake the pie until golden brown, about 35-40 minutes.

Tip: You can use other parts of the chicken as meat.

Laurent pie

• Time: 80-90 minutes.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 141 kcal/100 grams.
• Purpose: lunch.
• Cuisine: European.
• Difficulty: medium.

The classic Laurent pie with chicken breast and mushrooms has a delicate aroma and a pleasant soft consistency. The filling, not covered with dough, retains its juiciness, the dish perfectly satisfies hunger and can be stored in the refrigerator for a long time. So that the finished culinary product can be removed from the pan after baking, lay parchment paper on its bottom, by the edges of which you can lift and transfer the cake.

Ingredients:

• margarine - 50 g;
• chicken eggs – 2 pcs.;
• clean cool water – 250 ml;
• wheat flour - 250 g;
• salt – ½ tsp;
• ground black pepper – 1 pinch;
• refined vegetable oil – 2 tbsp. l.;
• chicken breast fillet – 0.5 kg;
• Frozen wild mushrooms – 400 g;
• broccoli – 300 g;
• milk – 100 ml;
• hard cheese – 100 g;
• onions – 2 pcs.;
• dried thyme – 1 tsp.

Cooking method:

1. Sift the flour through a fine sieve 2-3 times, add salt, mix, pour onto a wide cutting board, and make a well in the center of the mound.
2. Break an egg into the cavity, pour in water, and add margarine. Knead the dough until it becomes soft and elastic. Place it in a warm place, wrapping it in cling film.
3. Leave the wild mushrooms to defrost in a saucepan or under running, not very hot water (in a bag). Place in a colander and allow excess liquid to drain. Finely chop.
4. Peel the onion, cut off the ends, cut into thin half rings.
5. Mix mushrooms and onions, add thyme and vegetable oil. Fry in a hot frying pan until golden brown.
6. Cut the chicken fillet into small slices.
7. Grate the cheese.
8. Wash the broccoli and separate it into individual florets.
9. Heat the milk in a saucepan, add cheese, chicken egg, pepper, mix thoroughly.
10. Roll out the dough into a layer and place it on the bottom of a low, wide pan, greased with butter.
11. Mix fried vegetables, broccoli, poultry slices. Pour the filling into the mold and smooth it out. Top the chicken pie with mushrooms with the prepared milk-cheese mixture.
12. Bake in the oven for 40-45 minutes at 175°C.

Layered pie with cheese and chicken

Cheese goes very well with chicken fillet. The meat turns out tender and juicy, and the cheese adds piquancy and an unforgettable aroma. Try it!

How long is it - 1 hour and 35 minutes.

What is the calorie content - 250 calories.

How to cook:

1. Rinse the chicken meat, remove the fat and place the fillet in a saucepan.
2. Fill it with the required amount of water (to the very top).
3. Place on the stove, turn on the heat, let it boil and add salt.
4. Remove the foam from the surface of the water with a slotted spoon, cover the meat with a lid and cook until done.
5. Cool the finished chicken in the broth so that it remains juicy.
6. While the meat is cooling, take out the dough and let it defrost.
7. Peel, wash and grate the carrots, and cut the onion into cubes.
8. Remove dry ends and peels from the garlic and pass through a crush.
9. Place butter in a frying pan and let it melt.
10. Add onion and simmer until soft.
11. Transfer to a bowl, and in its place send carrots and garlic.
12. Simmer, stirring, until soft, then remove from the pan.
13. Remove the meat from the broth, cut into cubes and place in a frying pan.
14. Fry until golden brown, remembering to stir.
15. At the end of cooking, add two tablespoons of broth.
16. Mix chicken, carrots with garlic and onion in a common bowl.
17. Grate the cheese and add it to the other ingredients along with salt and black pepper.
18. Divide the dough into two parts, roll both out.
19. Sprinkle a baking sheet with flour and place one piece of dough.
20. Spread the filling over it and cover with a second sheet of dough.
21. Beat the egg and brush the surface of the pie.
22. Place it in the oven until golden brown at 185 degrees.

Tip: to make the filling juicier, you can add a few slices of cold butter.

Laurent pie - delicious recipes for shortcrust pastry and various fillings

Laurent pie (Quiche) is a delicious dish of French cuisine, which is a shortcrust pastry product with filling. The delicacy of such baked goods allows it to be served not only for weekday meals. A holiday menu supplemented with such a delicacy will only be a winner.

Laurent pie - recipe

An open Laurent pie is prepared with various fillings, including a combination of chicken or other meat with mushrooms and vegetables, various sausages supplemented with cheese, fish and other products. Any recipe can be implemented simply and requires following simple rules.

1. Laurent pie is made from shortcrust pastry or, in extreme cases, from puff pastry, which is spread in layers in an oiled form with sides.
2. Often the dough initially browns on its own without filling.
3. The filling components are placed on top and complemented with creamy egg filling and cheese.
4. Bake the product at 180 degrees for 30-40 minutes.

Dough for Laurent pie

To prepare a French open pie from shortcrust pastry, you first need to prepare the correct flour base, using the exact recipe for this. To do this, the oil is cooled well and grated. Alternatively, the softened product can be ground with flour and then mixed with the remaining ingredients.

Ingredients:

• butter – 120 g;
• flour – 250 g;
• egg – 1 pc.;
• cold water – 3 tbsp. spoons;
• salt - a pinch.

Preparation

1. The ground butter is mixed with flour and salt, a beaten egg is added and kneaded, adding water as needed.
2. Gather the dough into a ball and place it on the refrigerator shelf for 30-50 minutes, after which it is distributed over the bottom and walls of an oiled mold and a Laurent pie is made.

Laurent pie with chicken and mushrooms

To decorate the Laurent pie, you can use classic fillings or selected according to your preferences from available or favorite products. Below is an authentic version of the design of a delicacy with chicken and mushrooms, which can be given individuality by adapting it to your taste.

Ingredients:

• shortbread dough – 1 portion;
• chicken fillet – 500 g;
• mushrooms – 500 g;
• onion – 300 g;
• cream – 400 ml;
• eggs – 3 pcs.;
• cheese – 200 g;
• salt, pepper, oil.

Preparation

1. Boil the chicken for 20 minutes, cut into small pieces.
2. Sauté onions in oil, add mushrooms, season, cook until moisture evaporates, add meat, and heat.
3. Beat eggs, pour in cream, add grated cheese, and season.
4. Distribute the dough in the mold, brown in the oven for 15 minutes, lay out the chicken with mushrooms, and pour in the creamy mixture.
5. Place the Laurent chicken pie in the oven for 40 minutes.

Laurentian pie with broccoli and chicken

The following recipe for Laurent chicken pie will interest supporters of light and healthy culinary compositions. In this case, some of the mushrooms are replaced by broccoli inflorescences, which are known for their irreplaceable valuable properties and low calorie content. The meat can be boiled or fried along with onions and mushrooms in a frying pan.

Ingredients:

• shortbread dough – 1 portion;
• chicken fillet – 500 g;
• mushrooms – 250 g;
• broccoli – 250 g;
• onion – 250 g;
• cream – 400 ml;
• eggs – 3 pcs.;
• cheese – 200 g;
• salt, nutmeg, oil.

Preparation

1. Fry mushrooms and onions in oil, adding broccoli and chicken at the end.
2. Cream is mixed with eggs, cheese and seasonings.
3. Distribute the dough in the mold, brown for 15 minutes, lay out the filling and fill it with the creamy mixture.
4. Bake Laurent broccoli pie for 35 minutes at 180 degrees.

Laurent fish pie

The Laurent pie with salmon and broccoli is exquisite, tasty and surprisingly aromatic. The sandy base goes well with the filling ingredients, creating an original and piquant culinary composition. This dish captivates not only with its taste characteristics, but also with its high nutritional value.

Ingredients:

• shortbread dough – 1 portion;
• salmon fillet – 300 g;
• broccoli – 300 g;
• garlic – 2 cloves;
• cream – 200 ml;
• eggs – 2 pcs.;
• cheese – 200 g;
• salt pepper.

Preparation

1. Prepare the sand base by spreading it in the mold and browning it.
2. Place chopped fish in it and broccoli florets boiled for two minutes.
3. Mix cream with garlic, cheese, eggs and seasonings and pour on top.
4. Bake Laurent fish pie for 40 minutes.

Laurent mince pie

The Laurent pie with meat is hearty and nutritious, which is most conveniently twisted through a meat grinder. Both beef or pork and poultry fillet are suitable. The minced meat can be supplemented with fried mushrooms and onions, or you can make a lighter version with the addition of spinach or other fresh herbs of your choice.

Ingredients:

• shortbread dough – 1 portion;
• minced meat – 500 g;
• spinach – 300 g;
• onions – 2 pcs.;
• cream – 200 ml;
• eggs – 3-4 pcs.;
• cheese – 200 g;
• lemon juice – 1 tbsp. spoon;
• salt, pepper, oil.

Preparation

1. The shortbread dough is distributed in the mold, pricked with a fork and browned for 15 minutes.
2. Fry chopped onion with minced meat in oil, add salt and pepper.
3. Chop the spinach, mix with lemon juice, add to the meat and fry a little together until the moisture evaporates.
4. Transfer the filling to the pastry pan and top with the seasoned mixture of cream, eggs and cheese.
5. Place the product in the oven for 40 minutes.

Laurent ham pie

An open pie with ham and cheese, taking into account the baking time, takes about two hours to prepare, but the result exceeds all expectations. The filling components combine perfectly with the creamy filling and delicate shortbread dough, evoking the most positive emotions while tasting the finished delicacy.

Ingredients:

• shortbread dough – 1 portion;
• ham – 350 g;
• cream – 200 ml;
• eggs – 4 pcs.;
• cheese – 200 g;
• salt, pepper, nutmeg, herbs.

Preparation

1. Distribute the shortbread dough in the mold and place in the oven for 15 minutes.
2. Slice the ham, grind the cheese and place it in a container with cream.
3. Add salt, pepper, nutmeg, herbs, mix, place in a sand base in a mold.
4. Bake the pie for 30 minutes.

Laurentian mozzarella pie - recipe

Laurent cheese pie, prepared according to the following recipe, will surprise you with its incredible flavor combination. Mozzarella and fresh cherry tomatoes create a stunning duet, which, if desired, can be supplemented with mushrooms, chopped and lightly fried vegetables (zucchini or eggplant) or boiled meat.

Ingredients:

• shortbread dough – 1 portion;
• mozzarella – 300 g;
• cherry – 300 g;
• mushrooms or vegetables – 400 g;
• onions – 1-2 pcs.;
• eggs – 2 pcs.;
• cream – 200 ml;
• Provencal herbs;
• salt, pepper, herbs.

Preparation

1. Knead the dough, distribute it in the mold, and brown it for 15 minutes in the oven.
2. Saute the onions, add mushrooms or vegetables of your choice, and fry.
3. Fry, cherry tomatoes cut in half and pieces of mozzarella are placed in the sand base.
4. Mix cream with eggs, season, pour on top.
5. Place the pie in the oven for 30 minutes.

Laurent puff pastry pie

Laurentian pie with apples and chicken can be made from ready-made puff pastry, simplifying the task and saving time on kneading the shortbread base. The taste characteristics of the finished delicacy will delight you no less than usual and will surprise you with its tenderness and originality - chicken fillet is effectively complemented by apple pulp, creating a real masterpiece.

Ingredients:

• puff pastry – 500 g;
• chicken fillet – 500 g;
• apples – 200 g;
• cheese – 200 g;
• eggs – 3-4 pcs.;
• cream – 200 ml;
• salt, pepper, oil, spices.

Preparation

1. The chicken is chopped, seasoned and fried.
2. Peel and chop the apple pulp and add to the chicken.
3. The puff pastry is distributed in the mold, pricked with a fork and dried a little in the oven.
4. Mix the filling with grated cheese, pour in cream, beaten eggs, season the mixture and place in a container with dough.
5. Place the Laurent layer cake in the oven for another 30 minutes.

Laurent pie in a slow cooker

A delicious Laurent pie with mushrooms and chicken fillet can be easily prepared in a slow cooker. You can fry onions with chopped mushrooms in a frying pan or use the kitchen assistant for this by selecting the “Baking” program. Boiled chopped chicken or lightly fried in oil is suitable.

Ingredients:

• shortbread dough – 1 portion;
• chicken fillet – 400 g;
• mushrooms – 400 g;
• onion – 200 g;
• cream – 250 ml;
• eggs – 2 pcs.;
• cheese – 200 g;
• salt, pepper, oil.

Preparation

1. Prepare fried onions with mushrooms and mix with chicken.
2. Prepare the dough, distribute it in an oiled pan, forming sides.
3. Lay out the filling and fill it with a mixture of cream, eggs and cheese.
4. Prepare the product in the “Baking” mode for 90 minutes.

Source: https://womanadvice.ru/loranskiy-pirog-vkusnye-recepty-pesochnogo-testa-i-raznoobraznyh-nachinok

Juicy version with cabbage

Be sure to prepare the pie that we are about to offer you. Chicken fillet and juicy cabbage will be used as filling, and it is very tasty!

What time is it – 2 hours.

What is the calorie content - 140 calories.

How to cook:

1. Wash the chicken meat, peel and cut into strips.
2. Pour oil into a frying pan, heat it and add the chicken.
3. Fry it until appetizingly golden brown, remembering to stir.
4. Remove the top leaves from the cabbage, wash the head of cabbage and chop it on a special grater or with a sharp knife.
5. Salt the cabbage and mash it so that the juice is released and the shavings become softer.
6. Add cabbage to the finished chicken, along with black pepper and chopped onion.
7. Pour in a little water, stir, close the lid and simmer over low heat for a quarter of an hour.
8. Combine sour cream with tomato juice and cream.
9. Pour the resulting mixture into the cabbage and meat, stir and let it boil a little.
10. Cover the baking dish with a sheet of parchment and place a melted sheet of puff pastry on top (by the way, you can also use a yeast version).
11. Add grated cheese to all ingredients and mix.
12. Place the mixture from the frying pan onto half of the dough, cover it with the second, empty half.
13. Seal the edges, pierce the cake and brush it with egg.
14. Bake for 45-50 minutes at 190 degrees. Bake the chicken pie under foil for half this time.
15. Rinse the parsley, chop it and sprinkle it over the finished pie.

Tip: You can use tomato paste instead of tomato juice.

Option 5. Open layer pie with meat and mushrooms

If you love hearty baked goods with mushrooms, then this meat pie made with ready-made puff pastry is just right for you.

To prepare a layer pie with meat and mushrooms you will need the following ingredients:

• Puff pastry – 250 gr.
• Minced meat - 400 gr.
• Chicken egg – 1 pc.
• Mushrooms (preferably champignons) – 400 gr.
• Onions – 2 pcs.
• Cream – 100 ml.
• Cheese cheese – 70 gr.
• 2 cloves of garlic.
• Salt - to taste.

Cooking instructions are as follows:

1. Remove the dough from the freezer and let it defrost for half an hour.
2. Fry the minced meat in vegetable oil until tender. Place the finished meat into a bowl.
3. Peel the onion, chop finely, and fry until golden brown.
4. Peel the mushrooms, cut into thin slices, and simmer until tender. Add cream and chopped garlic to the mushrooms and simmer for another 5-10 minutes.
5. Finely cut the cheese into cubes. Add cheese and mushrooms to the minced meat.
6. Roll out the dough, lay out the filling, make boots on the dough. Bake at 200 degrees for 30-40 minutes.

The advantage of such baking is that you can choose not only champignons, but also any other mushrooms as a filling.

How to cook chicken pie with mushrooms

If you love mushrooms, save the recipe. We offer you to prepare a delicious version with a classic set of ingredients - chicken and mushrooms. You can’t pass by here; it’s better to prepare a double portion right away.

How long is it - 1 hour and 15 minutes.

What is the calorie content - 273 calories.

How to cook:

1. Peel the mushrooms and cut them into slices.
2. Remove the skins from the onion, wash it and cut into half rings.
3. Pour oil into a frying pan and heat it.
4. Add the onions along with the mushrooms and simmer until done.
5. Clean the chicken fillet, wash under running water and grind until minced.
6. Mix it with prepared mushrooms and onions.
7. Grate the cheese on a grater of any size.
8. Thaw the dough, roll it out and place it on a baking sheet.
9. Place the prepared filling on top in the center, distribute it and sprinkle with cheese.
10. Fold the empty edges over the filling.
11. Grease the surface of the pie with oil, sprinkle with sesame seeds and place in the oven.
12. Bake it for 35-40 minutes at 210 degrees.

Tip: If you wish, you can sprinkle the cake with cumin or coriander.

Recipe Pie with mushrooms and chicken. Calorie, chemical composition and nutritional value.

Mushroom and chicken pie
is rich in vitamins and minerals such as: vitamin A - 12.3%, vitamin B2 - 16.6%, choline - 13.8%, vitamin B5 - 25.5%, vitamin B6 - 11.7 %, vitamin E - 12.4%, vitamin K - 27.6%, vitamin PP - 38.8%, potassium - 15.5%, magnesium - 14.4%, phosphorus - 28.5%, chlorine - 12 .6%, iron - 12.8%, cobalt - 102.6%, manganese - 41.8%, copper - 17.3%, molybdenum - 18.8%, selenium - 12.2%, chromium - 23, 6%, zinc - 11.5%

• Vitamin A
  is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2
  is involved in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Choline
  is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5
  is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, and supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6
  is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin E
  has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin K
  regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time and a decreased level of prothrombin in the blood.
• Vitamin PP
  is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium
  is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
• Magnesium
  is involved in energy metabolism, the synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain the homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus
  takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine
  is necessary for the formation and secretion of hydrochloric acid in the body.
• Iron
  is part of proteins with various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese
  is involved in the formation of bone and connective tissue, and is part of enzymes involved in the metabolism of amino acids, carbohydrates, and catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper
  is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum
  is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium
  is an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, and is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium
  is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc
  is part of more than 300 enzymes and is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Italian kurnik made from puff pastry with creamy filling

This recipe is Italian inspired and you have to try it. The filling is, as always, chicken, as well as some potatoes, herbs and delicious sauce.

How long is it - 1 hour and 40 minutes.

What is the calorie content - 276 calories.

How to cook:

1. Remove the puff pastry so it has time to warm up and become soft.
2. Roll it into a rectangle, cut into squares.
3. Grease a baking tray with oil and place dough squares on top.
4. Clean and wash the chicken meat, chop with a sharp knife.
5. Pour oil into a frying pan and add chicken.
6. Chop the onion, add it to the oil, and mix.
7. Simmer the ingredients, stirring them, until fully cooked.
8. Next, add the curry, stir and place the filling in a bowl so that it cools faster.
9. Add tomato paste, raw egg and mix.
10. Rinse the green onions and chop them finely and thinly.
11. Add to the meat along with salt, black pepper and grated raw potatoes.
12. Place the filling on the dough and distribute it evenly.
13. Cut the cheese into slices and place on top of the chicken filling.
14. Place the remaining pieces of dough on the cheese and brush with yolk.
15. Preheat the oven to 180 degrees and bake for 35-40 minutes.

Sand

• Time: 70-80 minutes.
• Number of servings: 5-6 persons.
• Calorie content of the dish: 168 kcal/100 grams.
• Purpose: lunch.
• Cuisine: European.
• Difficulty: medium.

A pie with mushrooms and poultry will turn out especially satisfying if you make it in a shortcrust pastry crust. The finished dish perfectly satisfies hunger and can be stored in the refrigerator for a long time, maintaining its pristine freshness. To prevent the protruding edges of the tender shortcrust pastry from burning and remaining golden brown, wrap them in 2-3 layers of food foil.

Ingredients:

• wheat flour – 250 g;
• butter – 300 g;
• sugar – 2 tbsp. l.;
• cream – 50 ml;
• chicken egg – 1 pc.;
• chicken fillet – 300 g;
• mozzarella cheese – 200 g;
• champignons – 300 g;
• onions – 2 pcs.;
• sesame – 1 tbsp. l.;
• potatoes – 100 g.

Cooking method:

1. Sift the flour 1-2 times through a sieve.
2. Heat the oil until it becomes soft. Add sugar, mix thoroughly or beat with a fork.
3. Combine flour and butter, knead until smooth, 3-4 minutes.
4. Wash the potatoes, peel them, cut into medium cubes.
5. Cut the fillet into small slices.
6. Grate the cheese on a coarse grater or cut into thin slices.
7. Rinse the champignons, remove sand and debris, remove the skin from the caps. Slice the mushrooms into thin slices along the stem.
8. Peel the onion, remove the ends, and chop into small cubes.
9. Mix the prepared filling ingredients, pour in cream, beat in a chicken egg, stir.
10. Roll out the dough into a neat circle, place it on the bottom of the baking container to form an even, tall cake. Cut off the edges protruding above the mold.
11. Place the prepared filling inside.
12. Bake for 35-40 minutes, preheating the oven to 180°C.
13. Sprinkle the top of the finished pie with sesame seeds.

Tricks and Tips

To make the pie filling juicy, use butter. It needs to be cut into small slices and placed on top of the filling. Cover with a second sheet of dough and then bake in a preheated oven.

For a smoky taste and aroma, you can use smoked lard. Cut it into cubes in the same way and add to the filling. During the baking process, it will fry, release its aromatic and rich fat, and the pie will only get better!

Chicken pot pie is a delicious idea that everyone will love. The filling turns out juicy, aromatic and satisfying. This pie is not only possible, but also should be served for the holiday!

Source: gotovkin.su