Chicken and pancake mushroom chicken coop

12 servings
2 days

How to make a chicken and mushroom coop? I cooked for two days (but you can cook in one day, if time allows). On the first day I made puff dough and fillings, and on the second day I was engaged in assembly and baking. So first we cook the puff dough. To do this, sift the flour through a fine sieve (this will enrich the flour with oxygen and make the pastries more fluffy) into a deep bowl and make a depression.

Then pour room temperature water mixed with salt and citric acid into the center. Knead the dough quickly. After kneading, leave the dough for 15 minutes.

Roll the dough into a layer 0. 5 cm thick so that it does not stick, periodically sprinkle the rolling pin and tabletop with flour. Place the soft oil on top, spread a little off the edge. The oil should be about the same consistency as the dough. Fold the dough four times so that the ends come together. First, wrap the left edge, then the top and bottom. Wrap the right edge at the end.

Roll out the dough 1 cm thick. Cover with a wet wipe and refrigerate for 20 - 30 minutes. Repeat rolling again in the same order and cool for 20-30 minutes more. Then again. As a result, repeat the rolling out 3 times. Then wrap the dough in a film of food and send it to the refrigerator.

Make the sauce. To do this, spray the flour in a pan and add the stock. (You can fill each filling with part of the broth, or you can like me - each layer is watered with broth).

Cook the rice filling. Boil the eggs. Boil the crumbly rice, add the melted butter to it. Cut the eggs and dill finely. Combine with rice. Salt it.

Prepare the mushroom filling. Mushrooms (I used white, but you can also cut mushrooms), not very finely and fry in butter, you can cut half of the middle bulb and fry with mushrooms. (The original recipe does not list onions, but I like fried mushrooms with onions more)

Chicken filling: Boil the chicken fillet in salted water. Pour out the stock for the sauce. Pull out the fillet, cut finely.

Bake the pancakes. To do this, shake the whisk in a deep bowl of yaitso and salt, gradually add sugar, milk and flour (the ingredients should be at room temperature), set aside the dough for 10 minutes & quot; rest & quot;, then bake in a hot and greased vegetable oil (only before the first baking) pan. You should get 5 pancakes, I have a diameter of 19 cm. You can lubricate each with butter.

Divide the dough into 2 parts - one a little more, the other smaller. Roll out each with a thickness of 4-5mm (I rolled out immediately on parchment), sprinkling flour on the rolling pin so that the dough does not stick. Cut out 2 laps from the dough. One is 21 cm, the other is 24 cm larger.

Transfer the smaller blank to a baking sheet along with the parchment. There is no need to lubricate parchment, so there is enough oil in the dough and the chicken does not stick and will remove well. Place one pancake over the dough. And lay out layers of filling. First, lay out half the rice filling. Pour over the sauce.

Cover with a second pancake. Lay out the meat filling, pour over the sauce. Sprinkle with half the grated cheese. Cover with a third pancake. Then the mushroom filling, also pour over the sauce, sprinkle with cheese and cover with a fourth pancake. Lay out the second part of the rice filling as a slide, pour over the sauce. Cover with the last pancake. Then cover with a second puff pastry blank. Connect the edges of the top and bottom workpieces. Decorate the surface of the pie with dough figures.

Bake in an oven preheated to 170 degrees. I baked for exactly an hour. But here you need to navigate your oven and after about half an hour check the pie for readiness in disguise - it should brown and give an amazing aroma, readiness can also be checked with a toothpick (immerse it in a pie) if it is dry - the pie is ready! If the pie is browned, but the toothpick is wet, cover it with foil so that it does not burn and bake until dry toothpick