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- Ingredients
- Recipe
- Flour300 g
- Chilled unsalted butter, cubed200 g
- Egg1 unit(s)
- Salt1.5 teaspoon
- Cold water2 tablespoon
- Chicken breast, cut into small cubes2 unit(s)
- Large carrot in small cubes1 unit(s)
- Onion, diced1 unit(s)
- Fresh mushrooms200 g
- Garlic2 unit(s)
- Fresh thyme1 to taste
- Preparation sachet for onion flavored soup like maggi or knorr1 unit(s)
- Cottage cheese4 tablespoon
- Salt and pepper to taste
- Water1 cup
- Start by preparing the dough. In the mixer, add the flour and salt with the butter and pulse several times until it turns into crumbs.
- Add the egg and pulse again until smooth.
- Pour the water one spoon at a time. You may only need 1 scoop. After adding 1 spoon, test the dough if it is bound, no more water is needed.
- The dough cannot be the same as bread dough, it has to be crumbling more with alloy
- Form a square and cover with cling film and refrigerate for 25 minutes.
- Meanwhile, in a pan, sauté the chicken with the carrot, onion, garlic, thyme and mushrooms until the chicken is lightly golden.
- In a glass, mix the water with half of the onion soup sachet, mix well and add it to the chicken.
- Let it boil until it becomes a medium thick broth, adjust the salt and pepper of the kingdom.
- Turn off the heat and add the cheese
- Roll out the dough and assemble it on a baking sheet with a removable bottom.
- Pierce the dough with the help of a fork and pour the chicken filling.
- With the remaining dough Decorate the top as you wish with the help of cutters
- Bake in a moderate oven for 30 to 40 minutes or until fully cooked.
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