- Butter at room temperature - 150 Grams
- flour - 2 Cups
- sour cream 20% - 100 Grams
- salt - 2/3 Teaspoons
- baking powder - 1 teaspoon
- small bulbs - 3 pieces (250 g) stuffing)
- chicken fillet - 450-500 grams (filling)
- rice - 100 Grams (filling)
- sour cream - 150 grams (filling)
- chicken liver - 300 grams (filling)
- salt - 0.5 teaspoons (filling)
- pepper and spices - To taste (filling)
- vegetable oil for frying - 3 Art. spoons
Loose pie with juicy chicken filling is an excellent tasty snack during the day. If you do not like chicken liver, you can give it up. Preparation: Beat the butter of room temperature with salt and 1.5 cups of flour until the consistency of small fatty crumbs. A third of the test should be put aside. In the remaining dough, add baking powder and sour cream. Knead the dough on flour-strewed surfaces. Add a little water, if necessary. Fit a shape 22 cm in diameter or larger with foil or parchment baking paper, forming canopies along the edges. Put the dough into the prepared form, making the sides on the sides. Put the form with the dough into the refrigerator. Preheat the oven to 200-220 degrees. Prepare the filling. Boil rice in salted water. The rice should remain slightly hard if you want to feel it in the filling with grains, or be slightly digested if you want to feel it in a pie with a homogeneous mass. Heat the vegetable oil in a frying pan and fry the chopped onion until light ruddy, stirring occasionally. Chop the chicken fillet and liver into medium sized pieces and put them in different bowls. Increase the fire to maximum and add to chicken fillet. Fry, stirring constantly, until the chicken turns white. Add sour cream, salt, pepper and spices. When sour cream begins to boil, add rice and turn off the fire. Add the chicken liver and mix. Put the resulting filling over the cooled dough. Top with poured dough and lightly impart it. Bake the cake for 20 minutes until the top is browned. Then cover the cake with foil and bake for another 25-35 minutes, depending on the diameter of the mold. Cool the cake in the form until it becomes warm. Pull the edges of the foil and remove the cake from the mold. Cut into slices and serve immediately.
Servings: 8