Pie choux pastry
94 120 минут 4 порции
A cake is just delightfully juicy and very tasty. Serve cut into slices or as a whole dish in which you cooked the pie. It turns out the filling is rich, the cumin adds a spicy touch and wonderfully accentuates the taste of meat. With regard to test, it is not important, it is designed to preserve the juiciness and flavor of the toppings, but without it would be not so good. Therefore, we can say that the dough is in perfect harmony with the stuffing
Ingredients for Pie choux pastry
- Water - 100 ml
- Butter - 150 g
- Flour - 280 g
- Pork - 300 g
- Carrots - 1 piece
- Onion - 2 PCs
- Zira - 1 tsp.
- Salt - 1 tsp.
- Black pepper - 1/4 tsp
- Chicken fillet - 300 g
- Flour - 2 tbsp
- Chicken egg - 1 piece
- Cream - 1 tbsp
- Vegetable oil - 1 tbsp
Step by step instruction of cooking Pie choux pastry
Chicken and pork fillet cut into medium cube size about 1 × 1 see
Carrots cut into small cubes, onion finely chopped.
In a frying pan in vegetable oil fry, frying but not much meat.
Add the carrots, onion and simmer over low heat about 10 minutes.
While preparing the filling you can prepare the dough. For this Tolstoganova pan pour water, put the softened butter cut into cubes and salt. Put on fire bring to a boil and remove from heat.
Immediately enter the flour, stirring constantly with a wooden spatula or spoon. Stop when the dough will turn into kom. Leave the dough to cool.
To the stuffing add the flour and stir to avoid lumps, add pepper, salt and add cumin. Leave to languish under cover for another 30 minutes.
The cooled dough is divided into 2 parts, one bigger and another smaller. A large part of the roll out to a thickness of about 3 mm.
Form for baking grease with vegetable oil and put into it the dough, trim the hanging edges.
Put the stuffing and spread it across the surface.
Roll out second piece of dough and lay it over the toppings, this will be the lid. With a fork to combine the base and cap.
From the remnants of dough to cut out shapes and decorate your own pie. The egg slightly beat with the cream and brush the top of the cake. Bake the tart in a preheated 180 degree oven for about 40 minutes.
Serve with vegetables and herbs, with vegetable salad. Bon appetit!