Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients. For this recipe, it is best to take chicken breast — it is delicate, low -fat and keeps the form in the filling. Broccoli can be used fresh or frozen: fresh will give a brighter taste and beautiful color, and the frozen is convenient if you want to save time. Cream is suitable for about 20% fat — they will give the softness and creamy taste. Prepare flour, eggs, butter, spices and cheese for the filling.
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Step 2
Sift the flour into a large bowl to saturate it with oxygen — so the dough will turn out to be more light. Cut the cold butter with cubes or chop with a knife and add to flour. Pull the mass with your hands to a small crumb state. It is important that the oil does not have time to melt from the warmth of the hands, otherwise the dough will become too dense.
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Step 3
Brown the egg and quickly knead the dough, not overdoing: the less it is kneaded, the more friable and tender the basis will turn out. If the mass is too dry, add 1-2 tablespoons of ice water. Form a ball.
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Step 4
Cool the dough. Wrap the dough ball in the food film and put in the refrigerator for at least 30 minutes. Cooling allows the oil in the dough to freeze, so that the basis of baking will be crispy, not loose.
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Step 5
Dip the breast into a pan with salted water, bring to a boil and cook for 20–25 minutes until cooked. Cool the meat and cut into small neat cubes.
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Step 6
Prepare broccoli. If you use fresh broccoli, divide it into small inflorescences. Dip in boiling water for 2-3 minutes, then immediately transfer to a bowl with cold water or ice. Such a contrast will stop the cooking process and preserve bright green color. Frozen broccoli is enough to pour boiling water slightly and dry. Then chop the knife into smaller pieces.
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Step 7
Remove the chilled dough, roll it out on the surface sprinkled with flour into a layer of 3-4 mm thick.
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Step 8
Prepare a form. On the bottom of the shape to lay a strip of parchment paper — this will facilitate the extraction of ready -made Kish. Put the rolled dough, carefully press to the bottom and sides. Cut the excess dough with a knife. To make frequent punctures with a fork along the bottom — this will prevent it from bloating when baking.
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Step 9
Cover the dough with parchment and fall asleep with a load — you can use dry legumes, peas, rice or special ceramic balls. Put the form in the oven preheated to 180 ° C and bake the base for 10-12 minutes to light golden crust. This will protect it from getting wet after adding the filling.
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Step 10
Prepare a fill and filling. In a bowl, beat the eggs with a whisk to light foam. Pour cream, add salt, pepper and spices to taste. Mix until smooth.
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Step 11
Collect Kish. Put half the chicken and broccoli on the bottom of the base, evenly distributing them. Sprinkle with half grated cheese on top.
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Step 12
Put the remaining chicken and broccoli, again slightly sprinkle with cheese. Pour all the egg-fringed mixture. Put the sores in the preheated oven and bake at 180 ° C 35–40 minutes before the appetizing rosy crust and dense, but delicate middle appear.
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Step 13
Cool Kish. Remove the finished pie from the oven and leave for 10-15 minutes. During this time, the filling will stabilize, and the cake will be easy to cut with neat pieces.
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Step 14
Kish with broccoli, chicken and cheese is ready. Gently remove it from the form, cut it into portioned pieces.
The finished dish turns out to be incredibly appetizing: the crumbly base is pleasantly crunching, juicy chicken filling is harmoniously combined with delicate broccoli, and the cheese forms a stretching ruddy crust.
Bon appetit!
