The pie is prepared on the Khrushchev test. The advantage of this dough is that it can be prepared the day before and put in the refrigerator, and used throughout the following week. It is stored in the refrigerator for up to 7 days in a tied bag, or in a bowl covered with cling film or a lid.
Ingredients: Dough:, flour, sugar, butter, dry yeast, eggs, milk, salt, Stuffing:, onion, chicken (thigh), potatoes, Salt, spices, Yolk (for greasing the pie)
Cooking method:
Pour 1 glass of slightly warm milk into the bowl, pour 1 tsp. salt without a slide, 100 g of sugar and break 2 eggs.
Mix well to dissolve salt and sugar crystals. Pour in the slightly warm melted butter. In a separate bowl, mix 650 g of sifted flour and 2 tsp. fast-acting yeast - this is 11 g.
We send all the flour mixture at once into the mixer bowl, install the "hook" nozzle and knead the dough at medium speed until elastic. Since this dough contains a lot of fat, it must be kneaded for at least 10-15 minutes.
After kneading, we remove the dough in a bag or in a bowl, cover with a film and send it to the refrigerator for at least 4 hours, and preferably all night. In the refrigerator, the dough will increase in size, acquire a characteristic porosity and harden, because it has a lot of oil.
For the filling, cut the onion into half rings. Fillet in small pieces. Potatoes in thin slices.
We divide the dough into two unequal parts 1 to 3. We roll out most of it. Put it on a baking sheet or in a mold.
Put the potatoes on the dough, salt and season. Then we put chicken meat and onions, this layer is also sprinkled with salt and seasonings. We spread small pieces of butter on top of the chicken, so the filling will turn out more juicy. Top the pie with the second piece of dough. We pinch the edges.
We make a small hole in the center of the surface of the pie, grease with yolk and put in the oven. We bake the cake for 40-50 minutes at a temperature of 190-200 degrees. Remove the finished cake from the oven and let it cool down a bit.
Bon Appetit!