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.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes that stimulate your appetite.
Visit our website:https://Vilkin.Pro
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:
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.
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.
Use a knife, fork, or hands to grind the flour and butter into crumbs.
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.
Wrap the dough in plastic and refrigerate for 30 minutes.
Cut the onion into small cubes and the mushrooms into thin slices.
Cut the chicken fillet into small cubes. You can also use coarsely ground chicken.
Heat vegetable oil in a frying pan, fry onions and mushrooms until golden brown.
Add the chicken pieces and cook for another 3-4 minutes, stirring occasionally.
Remove the pan from the stove. Season the filling with salt and pepper to taste, add the Provencal herbs and stir. Cool it down.
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.
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.
Put the cooled chicken and mushroom filling on top of the dough, flatten.
Fill with sour cream filling.
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.
Remove the finished Laurent pie and cool completely.
Bon Appetit!
Like and subscribe to our channel, as well as social networks: In contact with, Instagram, Facebook, Classmates! It's not difficult for you - we are pleased:)
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!