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Pancake pancake pie with chicken

Elegant pie with chicken filling and cheese crust is delicious! This pancake pie invariably attracts attention on the festive table, especially on Shrovetide. The time spent on its preparation is fully justified by the wonderful taste. For this pie, you can take any thin pancakes – yeast or yeast-free, with milk, water or kefir. Thanks to egg-milk impregnation, pancakes are very soft and tender, and the filling of chicken with onions and herbs is juicy.
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Pancake pancake pie with chicken
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 13 g
Fats 35 % 12 g
Carbohydrates 26 % 9 g
198 kcal
GI: 22 / 0 / 78

Step-by-step cooking

Cooking time: 1 h

  1. Step 1:

    Step 1.

    Thin and soft pancakes can be fried according to any recipe that you like. Boil the chicken in advance and let it cool down.

  2. Step 2:

    Step 2.

    Peel the onion, cut into cubes.

  3. Step 3:

    Step 3.

    Chop the parsley.

  4. Step 4:

    Step 4.

    Heat the vegetable oil in a frying pan and fry the onion until golden brown.

  5. Step 5:

    Step 5.

    Disassemble the chicken: remove the bones and cartilage, put the meat in the bowl of a food processor.

  6. Step 6:

    Step 6.

    Add fried onions, herbs, salt and pepper to the chicken.

  7. Step 7:

    Step 7.

    Grind until smooth. If the filling turns out to be dry, you can add a little butter.

  8. Step 8:

    Step 8.

    Cut the pancakes in half. Put the filling in the form of a non-thick sausage on half of the pancake.

  9. Step 9:

    Step 9.

    Roll the pancake halves into tight tubes.

  11. Step 10:

    Step 10.

    I baked a pancake pie with a silicone mold, you can take a metal detachable one. Put the flower-shaped pancakes in it, as shown in the photo. You need to start from the center and stack the tubes, moving to the edges.

  12. Step 11:

    Step 11.

    Prepare the filling for the pie. Beat the eggs lightly with a whisk.

  13. Step 12:

    Step 12.

    Add milk and beat a little more.

  14. Step 13:

    Step 13.

    Pour the egg-milk mixture over the pie.

  15. Step 14:

    Step 14.

    Evenly distribute the filling so that all the pancakes are covered with it.

  16. Step 15:

    Step 15.

    Grate the cheese on a fine grater.

  17. Step 16:

    Step 16.

    Sprinkle the pancake pie with cheese and bake in the oven, preheated to 200 degrees C, for about 35 minutes.

  18. Step 17:

    Step 17.

    Let the finished cake cool in the mold for 10-15 minutes. Then cut into portions and serve warm.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Uglichsky cheese - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50% fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Lo spalmino cheese - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   kcal/100g
  • Parsley greens - 45   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Onion - 41   kcal/100g
  • Chicken leg - 185   kcal/100g
  • Pancakes on rast.oil - 235   kcal/100g
  • Pancakes on olives.oil - 200   kcal/100g

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