Closed chicken pie
Composition / ingredients
10
servings:
Cooking method
My ham, remove the skin, separate the meat from the bone, cut into arbitrary pieces, but not too large. Peel the potatoes, wash them, cut them into small cubes. Peel the onion, wash it, dry it, chop it with a knife. Combine potatoes, chicken and onions in a bowl, salt, pepper, mix.
Roll out the dough into two thin layers, focusing on the baking dish. We place one layer in the mold, spread the filling evenly over the dough, leaving the edges about 3-4 cm empty, cover the filling with a second layer of dough, lift the bottom layer of dough and pinch the edges. We send the pie to the oven preheated to 180 degrees and bake for 40 minutes.
We serve it on the table in a warm form.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Ground black pepper - 255 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Salt - 0 kcal/100g
- Chicken leg - 185 kcal/100g
