I will not be mistaken if I say that pie cobbler is familiar to many. This pie is of American origin. The cobbler is a very popular pie with the top crust (the bottom had virtually none). The pie filling can be fruit, but there are kobbler with meat, even with kidneys. Today we have a cobbler for the bird's breast. In my family the bird breast not really respect, more legs, and wings. So we have to mask the white dry meat. Good option for dressy dinner.
|Cooking time 75 minutes||Number of servings 8|
Prepare rice - a mixture of aromatic basmati rice and black wild rice. Fill with water in the ratio 1:2, bring to the boil, cover with a lid and tormented on low heat for 15 minutes.
Vegetable oil passeruem chopped onion, bell pepper and mushrooms. I have frozen mushrooms.
Green beans boil in slightly salted water until soft.
Ready the breast of the bird (very tasty if it is slightly smoked) analyze the fibers.
In a bowl mix all these ingredients, add seasoning for poultry, egg and sour cream. Mike Gilmore, the author of the recipe recommends that you take half the norm of sour cream, half mayonnaise. I only use sour cream.
Put in refractory form (diameter 24 cm).
Sprinkle with grated cheese. I used a soft cheese, it is quite salty, so the other ingredients are not salted.
Roll out puff pastry, cut it into thin strips, put stripes on the cobbler.
Begin to weave the lattice. Through one of the strips are folded to half.
Put cross stripes
Straighten curved strips, bend the ones that remained. And so to the end. Similarly weave on the other side.
It turns out that such a lattice. At Your request, the distance between the strips can be cut, or generally to do without gaps.
Grease the dough with milk or cream and bake it in the oven (pre-heated to 185 degrees) for 20-30 minutes.