Chicken pie with ricotta and leek cream
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medium chopped onion
Salt and pepper
Mix the flour with the cold butter cut into cubes. Knead well with your fingertips until it becomes a crumb. Add the cream, salt and yeast. Work the dough with your hands for 3 minutes. Reserve in refrigerator.
For the filling:
Cut the chicken breast into small cubes and season with salt and pepper. Finely slice the leek (white part only)
Place a pan over medium heat with the oil. Add the chopped onion and garlic, sauté for five minutes and add the leek. Cook for another 2 minutes. Add the chicken and stir well, add the vegetable stock and cook over medium heat for 25 minutes. Check salt and pepper. Remove from heat and let cool. When completely cool, mix in the ricotta cream. Reserve.
Divide the dough into two parts.
Open the two parts of the dough with the help of a roll on a surface sprinkled with wheat flour and with one part line a refractory of approximately 24 centimeters and that go in the oven. Put the stuffing and cover with the rest of the dough. Brush egg yolk over the entire surface of the pie and bake in a preheated oven at 180 degrees for 40 minutes.
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