Layered Chicken Pie
This recipe was given to me by my friend Victoria. The cake is easy to make, and the taste is also very interesting. First, four thin biscuits are made from the cheese mixture. Minced chicken or turkey is then laid out between these biscuits; the pie is wrapped in foil and put in the oven. The result is an interesting dish – soft and delicious, with an unusual appearance.
Puff Chicken Pie
For about 10 servings
For cheese biscuits
• 5 eggs
• 3 tablespoons of mayonnaise
• 3 tablespoons of semolina or white flour
400 grams of grated hard cheese (for example, cheddar cheese. There can also be a mixture of several kinds of cheese, but between them, there must be yellow cheese.)
• 1 kilogram of minced chicken fillet (can be replaced with minced turkey)
• 6 tablespoons of butter (ghee or butter)
• 2 medium-sized onions, finely chopped
• salt to taste
• salt to pepper
• finely chopped dill - to taste (optional)
Place the parchment paper on two oven trays measuring 33 x 28 cm.
Preheat oven to 180 degrees.
Make cheese biscuits. To do this, beat the eggs thoroughly with a mixer or fork. Stir after adding mayonnaise, semolina or flour, and cheese.
Divide the resulting mixture into two parts and pour it into the prepared baking sheets.
Bake the biscuits on the oven middle rack until slightly browned. Remove from the oven and set aside to cool down the biscuits.
Now cut each biscuit in half (not longitudinally). So you will have 4 biscuits. Slowly separate the biscuits from the parchment paper.
Prepare the filling. To do this, fry the onions after heating the oil in a pan. Leave aside to cool. Stir after adding meat, salt, pepper and herbs.
Preheat the oven to 160 degrees.
Cut the foil into large pieces and arrange so that it completely covers the baking sheet, and the edges, as in the picture, come out of the oven.
Place one of the biscuits in the middle of the baking sheet and added a third of the filling.
Place the second biscuit on top of and add the filling.
Continue the same way. Cover the pie with the last biscuit.
Cover the pie with the foil edges, as shown. Bake the cake for 50 minutes.
Remove from the oven.
Let the pie cool in the foil for 10-15 minutes. Then open the foil and serve the pie on the table.