Ingredients portion 7
Butter 50 g
Water 1 tablespoon
Salt ½ teaspoon
Wheat flour 200 g
Champignons 300 g
Chicken fillet 300 g
Onions 1 head
Spices to taste
Cream 20% 170 ml
Chicken egg 2 pieces
Cooking instructions 1 hour 15 minutes + 30 minutes
1 Mix the butter and egg, add the water, salt, flour, knead into a smooth dough, wrap in clingfilm and leave in the refrigerator for 30 minutes.
2 Boil the breast until tender, chop, sauté the mushrooms and onion until tender, add the salt, ground pepper and nutmeg and the chicken fillet, stir, turn off the heat.
3 Preheat the oven to 180 degrees. Grease a large mould (23 cm) with butter, roll out the dough, transfer to the mould, form a rim, place the filling on the dough, smooth it out.
4 Lightly beat the eggs with a fork, add the cream and cheese, mix well and pour the filling evenly over the mixture.
5 Bake the cake for 35-40 minutes. Then remove the rim, transfer the cake to a wire rack and cool.