Fine vegetable cake with chicken filet
easy
105 mins
105 mins
Ingredients
- 300 g Flour
- 150 g Butter
- 1 TEASPOON Salt
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
- 300 g Celery
- 300 g Carrots
- 7-10 Tbsp Salt
- 100 g Shallots
- 600 g Chicken filet
- 2 TABLESPOONS Oil
- 500 g Apples
- 2-3 TABLESPOONS Lemon juice
- 4 Eggs (size M)
- 1/8 l Milk
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Flour
- 7-10 Tbsp Dilldolden
Directions
- 1
Knead flour, butter, salt and about 2 tablespoons of cold water to a smooth dough. Wrap in foil and put in a cool place for about 1 hour. Clean, wash and cut the celery into thin slices.
- 2
Clean, peel and slice the carrots. Cook the carrots in plenty of boiling salted water for about 4 minutes. Add celery for the last minute. Put the vegetables on a sieve, rinse with cold water and drain.
- 3
Peel and halve the shallots. Wash the meat, dab dry and cut into cubes. Fry all around in hot oil. Wash and quarter apples and remove the core. Dice quarters and sprinkle with lemon juice.
- 4
Mix vegetables, apples and meat. Whisk eggs and milk and season with salt, pepper and nutmeg. Roll out the dough on a floured work surface to a circle (approx. 30 cm Ø) and line a greased springform pan (26 cm Ø) with it.
- 5
Press the protruding dough to a rim about 4 cm high. Prick the bottom of the dough several times with a fork. Spread the meat-vegetable mixture on the base and pour egg milk over it. Bake in the preheated oven on the lowest shelf (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes.
- 6
Serve the cake hot, garnished as desired with dill umbels.
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