Laurent pie with chicken and mushrooms

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Laurent Pie with Chicken and Mushrooms, or, as it is more commonly called, "Kish Lauren", is a delicious open pastry. Its crispy sandy base and delicate filling harmonize perfectly together. This cake is perfect for a Sunday dinner as well as a festive table.

In the original, fried bacon and egg filling are used as the filling. But our hostesses have adjusted the famous quiche to their taste. Sometimes broccoli or cherry tomatoes are added along with the chicken. However, most often such a pie is prepared with chicken and mushrooms.

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Ingredients:

Butter - 100 grams

Wheat flour - 250 grams

Salt to taste

Sour cream 10% - 1 tbsp. l

Chicken fillet - 300 grams

Champignons - 300 grams

Bulb onions - 1 pc.

Chicken eggs - 3 pcs.

Hard cheese - 100 grams

Sour cream 20% - 1 glass

Vegetable oil - 1 tbsp. l

Ground black pepper - to taste

Provencal herbs - 1 tsp l.

Step by step recipe:

 Step 1 of 16
Step 1 of 16

Prepare all the ingredients you need. Sour cream can be replaced with heavy cream. Chicken fillet does not need to be fried, as in my version, it can be boiled and cut into small cubes. Instead of champignons, it is permissible to use oyster mushrooms or any other mushrooms.

Step 2 of 16
Step 2 of 16

Start by making the dough. Cut the cold butter, which can be substituted for margarine, into small cubes and place in a bowl. Add sifted flour and salt.

Step 3 of 16
Step 3 of 16

Use a knife, fork, or hands to grind the flour and butter into crumbs.

Step 4 of 16
Step 4 of 16

Add sour cream and knead into a soft, elastic dough. By the way, sour cream can still be replaced with 1 chicken egg, a couple of tablespoons of ice water or milk.

Step 5 of 16
Step 5 of 16

Wrap the dough in plastic and refrigerate for 30 minutes.

Step 6 of 16
Step 6 of 16

Cut the onion into small cubes and the mushrooms into thin slices.

Step 7 of 16
Step 7 of 16

Cut the chicken fillet into small cubes. You can also use coarsely ground chicken.

Step 8 of 16
Step 8 of 16

Heat vegetable oil in a frying pan, fry onions and mushrooms until golden brown.

Step 9 of 16
Step 9 of 16

Add the chicken pieces and cook for another 3-4 minutes, stirring occasionally.

Step 10 of 16
Step 10 of 16

Remove the pan from the stove. Season the filling with salt and pepper to taste, add the Provencal herbs and stir. Cool it down.

Step 11 of 16
Step 11 of 16

In a bowl, combine eggs, sour cream, salt and pepper. If you have low-fat sour cream, then add 1 flat tablespoon of flour or half a spoonful of starch, so the sauce will thicken.

Step 12 of 16
Step 12 of 16

Take the dough out of the refrigerator, roll it into a thin layer and put it in a low form, lifting it along the sides. Puncture with a fork.

Step 13 of 16
Step 13 of 16

Put the cooled chicken and mushroom filling on top of the dough, flatten.

Step 14 of 16
Step 14 of 16

Fill with sour cream filling.

Step 15 of 16
Step 15 of 16

Sprinkle the pie with grated cheese and place in a preheated oven to 170 degrees, bake for 40-50 minutes, until it is completely browned.

Step 16 of 16
Step 16 of 16

Remove the finished Laurent pie and cool completely.

Bon Appetit!

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