This is not even a cake, but a full-fledged second hot dish. Hearty, beautiful and delicious. Have eaten in a moment!
Ingredients:
1 pack of puff pastry
1 chicken breast
100 g cheese
200 ml cream
1 can of canned champignons (or 300 gr. fried)
3 eggs
2 pcs. onions
salt
ground pepper greens
seasoning for chicken
pickled cucumber if desired
vegetable oil
How to cook:
1. Fry the onions in half rings in oil.
2. Cut the raw chicken fillet into slices, season with salt and pepper, sprinkle with chicken seasoning and stir.
3. Drain the liquid from the pickled mushrooms. Chop the mushrooms themselves finely and add to the chicken, warm a little over the fire and remove.
4. Beat eggs separately, pour in cream or milk, add grated cheese and chopped herbs. Season with salt and pepper.
5. Defrost the puff pastry, roll it out a little to the size of a baking dish.
6. Grease the form with vegetable oil, put the dough in it so that you get low sides. Prick with a fork.
7. Put the fried onion on the dough, then the chicken filling with mushrooms and tamp everything with a spoon. Add chopped pickles or olives for piquancy (as a holiday option) if desired.
8. Pour the filling with the egg mass on top, cover the edges with dough from the sides.
9. Bake a delicious pie with chicken breast and mushrooms at 200 degrees for 30-40 minutes.
Serve preferably hot, that is, hot.
Enjoy your meal!
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Thanks for reading to the end!