Poultry pie

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough 175 g flour, lard in pieces, 1⁄2 tsp salt and 4 tbsp cold water to the smooth dough knead. Wrap in foil and put in a cool place for about 1 hour.

2. 2

   Wash the meat, dab dry and dice. Clean the leek, halve lengthwise, wash and cut into rings. Peel onion and garlic and chop finely. Clean, wash and halve the mushrooms. Wash thyme and pluck off the leaves.

3. 3

   Heat the oil in a frying pan. Brown the meat in it in 2 portions for about 5 minutes. Take out. Fry the mushrooms in hot frying fat. Fry onion, garlic, thyme and leek briefly. Sprinkle with 2 tbsp. flour and sauté briefly.

4. 4

   1⁄4 l Pour on water and cream, bring to the boil and stir in the stock. Add meat again and simmer everything for about 5 minutes. Season to taste with salt and pepper. Take the ragout off the stove and let it cool down a bit.

5. 5

   Grease a pie mould (approx. 24 cm Ø; approx. 1 l capacity). Whisk egg and milk. To decorate the dough, remove approx. 1⁄5. Roll out the rest of the dough on some flour and make a hole in the middle (approx. 1.5 cm Ø).

6. 6

   Fill the chicken ragout into the form. Brush the edge of the mould with whisked egg. Carefully place the dough on top and press the rim all around.

7. 7

   Roll out remaining dough and cut out rings of different sizes (approx. 4-7.5 cm Ø). Decorate the pie with it and brush with whisked egg. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: s.

8. 8

   manufacturer) bake for about 25 minutes until golden brown

Nutrition Facts

KCAL
610 kcal

CARBS
27 g

FATS
38 g

PROTEINS
36 g