Composition / ingredients
Cooking method
Butter in this chicken coop recipe is used frozen. We rub it on a large track in a deep bowl as soon as we get it out of the freezer. Add the sifted flour, baking powder and salt. To simplify the process and evenly combine all the dry ingredients, before adding, sift the flour into a separate bowl, mix well with salt and baking powder, and then pour it into the oil.
Mix the mass well with your hands. This is important, it is with your hands that you can get fine crumbs from butter and flour. As soon as all the butter and flour are combined, add kefir and sour cream. Mix the dough again, now you can start with a fork, if it's convenient.
As soon as all the liquid has been absorbed, knead the dough on the chicken coop with your hands until soft. We roll it into a ball, cover it with cling film and send it to the refrigerator for cooling.
While the dough is undergoing the process of rest and stabilization, we are engaged in filling. Remove the skin from the chicken breast and remove the bones. Wash, dry the meat and cut into small cubes. Potatoes and onions are cleaned, washed and dried. Potatoes are also cut into cubes of the same size as chicken. Cut the onion into thin quarters of rings.
Heat up a frying pan with vegetable oil and send chicken, potatoes and onions to it. Fry until the color changes to golden, then add salt and finely chopped parsley. Stir, fry for another 5 minutes and turn off. Before assembling the chicken coop, the filling should cool down to room temperature so as not to violate the integrity of the dough.
Grease the baking dish with a small amount of vegetable oil. Divide the dough into two parts. We roll out one of them and put it in a mold, evenly distribute the filling on top.
From the second part, we tear off a small piece to decorate the pie, roll out the rest of the dough, cover the filling and pinch the edges. From the remaining dough, we form a ball and leaves, decorate the chicken coop, lubricate the surface with egg yolk and send it to the oven for 45 minutes at a temperature of 180 degrees.
Ready-made chicken coop can be served immediately after baking or already cooled down.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Baking powder - 79 kcal/100g
- Egg yolks - 352 kcal/100g
- Chicken breast - 113 kcal/100g
