Kish with chicken and mushrooms

6 servings
1 hour

How to bake kish with chicken and mushrooms? Prepare the necessary ingredients. Sift the flour. Butter must be chilled. Turn on the oven 200 degrees in advance. Cut the butter into small cubes and transfer to a bowl of flour. Chop the mixture with a knife or grind it into small crumbs with your hands. You can grate cold oil on a coarse grater, all the time dipping it into flour. Add the egg and knead the dough. Do not knead for a long time, otherwise the dough will turn out to be tough.

The dough is smooth, elastic, soft. Place it in a heat-resistant tin (24 cm diameter) and spread it over the shape with your hands, forming the sides. Pierce the whole surface of the dough with a fork so that it does not swell when baking. Bake the cake in an oven preheated to 200 degrees for about 10 minutes until golden. Remove the tin and cool.

Prepare the necessary ingredients for the filling. Wash and dry chicken fillet with paper towels. Cut it into small pieces. Wash the champignons. Spread them out on a towel that will soak up excess moisture. Peel large mushrooms (small enough to wash). Cut them into small cubes. If desired, you can add finely chopped onions to the filling.

Heat refined vegetable oil in a pan with a high smoking temperature. Fry the chicken until golden brown with constant stirring. Send the mushrooms to the chicken, pour in 2-3 tablespoons of boiled water and salt. Simmer over a low heat until tender, until the liquid evaporates. Turn off the heat and let the filling cool.

Prepare the necessary ingredients for pouring. Put sour cream in a separate container. Sour cream can be replaced with cream of any fat content. Add a pinch of salt and eggs. Beat the mixture lightly until smooth with a whisk. Grate hard cheese (of the Russian type) on a coarse grater.

Put the mushroom and chicken filling in the oven-dried shortbread base. Flatten the surface. If desired, you can also place a cherry tomato cut down the halves.

Top the cake evenly with sour cream. Sprinkle over the grated cheese. Send the pie tin back to the oven, preheated to 200 degrees. Bake for about 30-40 minutes. Focus on the features of your oven! The baking time and temperature can be changed. When the cheese melts and the dough browns, you can take out the baking tin.

Let the finished guts with chicken, mushrooms and cheese cool slightly in the form. Then gently transfer to a flat dish. Top with curly parsley leaves or sprinkle with finely chopped spring onion feathers. Enjoy your meal!