Chicken and mushroom-filled pie

Photo by Angèle Kamp on Unsplash

Nutritional value (per 100 g):
Caloric content – 146 kcal
Proteins – 12.8 g
Fat – 5 g
Carbohydrates – 11.7 g

Pie weight – 1300 g

Ingredients for the dough:
Egg – 1 pc.
Greek yogurt (or soft cottage cheese) – 140 g
Rice flour – 50 g
Corn flour – 60 g
Oat flour – 60 g
Baking powder – 1 tsp.
Salt to taste

For filling:
Minced chicken (I have chicken fillet) – 300 g
Mushrooms – 250 g
Onions – 75 g
Cherry tomatoes – 100 g
Sunflower oil – 5 ml
Salt, black pepper – to taste

To fill:
Soft cottage cheese 0% – 120 g
Eggs – 4 pcs.
Milk 2.5% – 100 ml
Cheese 35% – 50 g

Cooking method:

  1. Beat the egg into a bowl, beat it with a fork, add yogurt and salt, mix until smooth.
  2. Now add sifted flour to the liquid ingredients in parts and knead the dough. Wrap the dough in a bag and put it in the refrigerator for 30 minutes.
  3. Finely chop the onion and fry in a pan with a little vegetable oil. Then add the minced meat and simmer for about 5 minutes. Now add the mushrooms and simmer everything together until the liquid evaporates. In the end, add salt and pepper to taste, mix and let the filling cool slightly.
  4. To prepare the filling, send eggs, milk, salt, and pepper to a bowl. Beat with a fork until smooth. Add half of the finely grated cheese to the resulting mass and mix.
  5. Put the dough on the bottom of the mold (diameter 24 cm) and form high sides. It is convenient to do this with wet hands or a spoon.
  6. Spread the filling evenly over the base and pour out the filling. On top lay the cherry tomatoes cut in half, cut down.
  7. Sprinkle the cake with grated cheese and send it to the oven preheated to 180 degrees for 40 minutes.

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