- chicken fillet - 500 Grams
- red sweet peppers - 2 pieces
- yellow sweet pepper - 1 piece
- of olive oil - 150 milliliters
- flour - 350 Grams
- olives without seeds - 80 Grams
- grated parmesan - 1 st. a spoon
- egg - 1 piece
- Basil leaves - 20 pieces
- salt, pepper - 1 piece (to taste)
Pour into the pan 150 ml. water and olive oil, bring to a boil. Add flour, parmesan and 1 tsp. salt. Quickly remove the saucepan from the fire and knead the dough with a wooden spoon. Allow to cool slightly. Transfer the dough to a working surface, sprinkled with flour. Carefully knead the dough for 3-4 minutes. Cover with food wrap and set aside. The breast should be washed, dried and cut into thin long strips, seasoned with salt and pepper. Preheat the oven to 200 C. Cut the peppers in half, remove the core, cut each half into 2 parts. Fold the peppers into a shape, lightly oiled, peeled up and bake in the oven, 6-7 minutes. Then put in a plastic bag, allow to cool and peel. Do not switch off the oven. On a flour-poured table, roll 2/3 of the dough into a 6 mm rectangle. Form the baking grease with oil, cover with a sheet of parchment, leaving the two sides of the hanging ends. Distribute the dough on the bottom and sides of the mold. Put half the pieces of chicken on the bottom of the mold over the dough, then half of the pieces of pepper. Sprinkle with olives and basil leaves. Then lay the remaining chicken and pepper. The remaining dough is rolled into a rectangle slightly more than the perimeter of the mold. Lubricate the edges of the rectangle with water, cover the cake. Protect the edges. Make in the middle of 3 small holes. Egg beat with a fork, with smear the pie. Put in the oven. After 15 minutes, lower the temperature to 170 C, cover the cake with the ends of the parchment. After 50-55 minutes. Increase the oven temperature to 200 ° C. Carefully release the cake from the mold, return it to the oven. Cook until crisp, about 10 minutes. To serve cold.
Servings: 10