Chicken pie and mushrooms

First of all, we will prepare a yeast dough, so you have the necessary products for this. So, we need the wheat flour of the highest grade, water, refined vegetable oil (I have sunflower), high -speed yeast, salt and granulated sugar. The yeast is not necessary to take fast -acting — just dry (0.5 teaspoon is approximately 2 grams) or pressed/fresh (take 3 times more, that is 5-7 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of water with a tablespoon of sugar and dissolve the yeast in it.

In the suitable for kneading and fermentation of dough, we sift the dishes (preferably twice) wheat flour. Thanks to this, the flour is not only loosened and saturated with oxygen, but possible garbage will also leave. Add sugar, high yeast and small salt to wheat flour. Mix everything well with a fork or a whisk so that the additives are evenly distributed through the flour.

We make a recess in the flour mixture and pour slightly warm water into it (in temperature it should not be hot, but pleasantly warm for the hands).

At the initial stage of the batch of yeast dough, you can simply mix all the ingredients with a spoon or fork so that the flour moisturizes, absorbing the liquid. And you want, you can immediately knead the dough with your hands. If there is a bread maker or test, be sure to use their help — it is faster and easier. Then add vegetable oil and knead the dough.

To knead the dough for the pie relatively not for long (the tests will take place for 5-6 minutes, and with your hands you will have to work for about 10 minutes). As a result, it will become smooth, homogeneous, soft, delicate and slightly sticky. If necessary, add more flour if the dough is too moist, but do not clog it, otherwise the baking will turn out to be stiff in the finished form. We round the dough into the ball and put it in a bowl, which we literally lubricate a drop of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat until it increases in volume at least by half. This can take both 30 minutes or more than an hour — it all depends on the activity of the yeast. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no pie.

While the dough wanders, we will prepare the filling. Take the chicken (I have 2 medium -sized legs), boiled forest mushrooms (in my case, sub -stones, boletes and oil), onions, vegetable oil without smell, chicken egg, salt, black heights, bay leaf and dill.

We need chicken meat in boiled form — you can use absolutely any parts of the carcass, but, as I said above, I like a ham. We lay them in boiling water (I poured 1 liter) so that the meat does not have time to give the broth all the juices. We also send a cleansed whole onion, bay leaf and pepper-horses there, salt to taste. Chicken strap boil after boiling for 30 minutes on fire below the average (can be covered with a lid).

Meanwhile, we will fry mushrooms with onions. Pour a refined vegetable oil into a deep and wide pan, heat it. Since the mushrooms (first cut into small pieces) I use boiled, they need to be squeezed so that they do not extinguish, namely they are fried. We add a medium -sized onion there — peeled and chopped with a small cube.

We fry mushrooms with onions on fire above the average, not forgetting to stir, to ruddy color — about 15-20 minutes. In the process, salt to taste.

When the chicken is boiled, we take it out of the broth. We filter the broth itself and use for the preparation of the first dishes (for example, a soup with dumplings or a one with dried mushrooms).

We give the boiled chicken to cool to a warm state (so as not to burn your hands), then remove the skin (if you like it, you can eat it or add it to the filling in chopped form) and remove the bones.

We cut the chicken meat finely with a knife.

We put fried mushrooms with onions in a bowl, boiled chicken. Fresh (you can use frozen) dill or any other greens to your taste, dry and chop finely and small — add to the filling. We break the raw chicken egg, salt (if you want, pepper) at will.

We mix everything and while leaving the filling to cool to room temperature, since the raw yeast dough is afraid of hot.

After about an hour from the beginning of fermentation, the yeast dough should increase by 2.5 times. It will become much more tender, more air and loose. Due to the fact that we used not a very large amount of wheat flour, the dough turned out to be unusually soft, so it did not grow up, but in breadth.

Sprinkle the working surface with wheat flour (we use an additional amount — about 1-2 tablespoons is enough). We lay out the dough on it.

Slightly powder the dough with flour from above, as it is very delicate and sticky. With our hands or with a rolling pin, we make a flat round and not very thin cake.

In the center we put the entire filling.

Gathering the edges of the dough to the middle, we pinch the seam so that the filling hides inside.

The baking dish (I have a round diameter of 22 centimeters), lubricate with a small amount of vegetable oil (there is enough 1 teaspoon — I did not indicate it in the ingredients). Gently shift the future pie with chicken and mushrooms in the shape of the seam down.

In the center of the workpiece we make a hole so that steam comes out during the baking process — just carefully tear the dough with your fingers. The chicken egg (I did not photograph it in the ingredients) break into a bowl or a cup, we chat with a fork. We lubricate the future pie with a chilled egg, so that during the baking it becomes beautiful and ruddy.

We prepare a yeast pie in a preheated oven at 190 degrees for 35-40 minutes before incorporating. Do not forget that cooking time depends on the characteristics of your oven and may differ from the indicated. I have a gas stove Hephaestus, lower heating, without convection.

We cut the finished pie with chicken and mushrooms with portioned pieces and serve in warm form. A delicate and fluffy yeast dough is miraculously combined with a hearty and fragrant filling. Prepare for health, friends, and pleasant to you appetite!