Chicken and cheese pies. Or rather, fried cottage cheese pies stuffed with chicken and cheese. Pies made from curd dough can be combined with any filling; curd dough is suitable not only for sweet pastries, but also for baking with chicken, meat, vegetables, cheese and so on. And so, delicious pies. Oh, read the recipes for fillings for pies.
Pies with chicken and cheese from curd dough
5 from 1 reviews
Chicken and cheese pies
Pies with minced chicken
Type of dish: Baking
Cuisine: Russian
Ingredients
- 200 g - flour,
- 250 g - cottage cheese,
- 250 g - minced chicken,
- 30 g - parmesan,
- 80 g - soft cheese (Gouda),
- 20 g - butter,
- 2 pcs. - chicken egg,
- 1 tsp. - sugar,
- 1\2 tsp. - soda slaked with vinegar,
- ground black pepper,
- salt,
- a bunch of green onions,
- vegetable oil.
Preparation
- First, prepare the filling for the pies: grate the cheese on a coarse grater, finely chop the green onions.
- Then, heat a little vegetable oil in a frying pan, add the minced chicken and fry until browned, about 5-7 minutes, stirring. Pepper, salt, season with nutmeg. Next, remove from heat and let the filling cool. Then, add green onions and cheese and mix well.
- Now let's start preparing the cottage cheese dough: to do this, mix the cottage cheese and eggs, add a teaspoon of salt, slaked soda, a little sugar - mix well.
- Add flour and knead soft dough.
- Cut the dough into pieces and roll each into a thin flat cake, add a spoonful of filling and seal the edges of the pies.
- And the last step: heat the oil in a frying pan, place the pies seam side down and fry on each side until browned.
- Place the finished curd pies on a paper towel to absorb excess oil.
Bon appetit! Chicken and cheese pies
Pies with chicken and cheese. Or rather, fried cottage cheese pies stuffed with chicken and cheese. Pies made from curd dough can be combined with any filling; curd dough is suitable not only for sweet pastries, but also for baking with chicken, meat, vegetables, cheese, and so on. And so, we prepare delicious pies. And here, read recipes for fillings for pies. Pies with chicken and cheese from curd dough 5 from 1 reviews Pies with chicken and cheese Print Pies with minced chicken Author: Cook Type of dish: Baking Cuisine: Russian Ingredients 200 g - flour, 250 g - cottage cheese, 250 g - minced chicken, 30 g - parmesan,…
I never cease to admire Russian pastries, and especially pie recipes. Today I wanted to feed my family delicious yeast pies from the oven.
I will use minced chicken and mashed potatoes as the filling. This is the best filling option for adults and children. Pies with chicken and potatoes in the oven turn out hearty, airy, tender and very tasty.
We will need purchased dough or homemade dough, a little flour for dusting, fresh minced chicken, mashed potatoes, a chicken egg, sunflower oil, onions and salt.
First, I'll prepare the filling. Place the chilled minced chicken in a separate container. In the home version, it is chicken fillet from the breast and legs, twisted in a meat grinder.
Add mashed potatoes to the minced meat.
Separately, fry the diced onions in sunflower oil. Add onion and salt to the filling.
Let's break a chicken egg.
Part of the yolk should be left for greasing the pies. Mix the filling and immediately start making pies. If desired, you can add chopped herbs to the minced meat for pies.
To prevent the yeast dough from sticking to your hands, take a small portion of flour.
Dust the dough and hands with flour. Place balls of the same size on a waffle towel.
Dust the rolling pin with flour. Roll out the blanks into thin flat cakes.
Place 1 tablespoon of chicken and potato filling in the middle of each flatbread.
We mold the edges of the cake together into a pie.
Transfer the pies to a greased baking sheet, seam side down.
Brush the caps of the pies with yolk and water.
Let's bake pies with chicken and potatoes in the oven at 230°C for 20-30 minutes. The oven must first be preheated.
Yeast pies with chicken and potatoes are ready!
Airy, filling and delicious homemade pies can be served as a snack or as a main course for an afternoon snack.
It's impossible to resist. The filling is so tender and tasty. Children and adults will like it.
Pies and pies with meat filling are always popular. And this is understandable - the filling turns out to be nourishing, juicy and tasty. A festive table is rarely complete without a delicious meat pie or, for example, pies served with broth. Fried and baked, they are equally loved by both children and adults.
The filling for pies is made from various meats and in different ways. Let's make the simplest, but nevertheless very tasty and juicy chicken filling.
To prepare the chicken filling for the pies, you can use chicken breast, but today I will prepare the filling from meat from chicken legs. I didn’t add any spices, except black pepper, but each of you can add any favorite herbs and spices. I address this recipe to novice housewives, so that they take it as a basis, and then show their imagination.
Finely chop the onion and sauté over high heat for 3-5 minutes until translucent.
Meanwhile, separate the meat from the bones and remove the skin. Cut the chicken meat into small pieces, about 1 cm.
Add the chicken to the onions.
Mix and cook the filling for the pies for 7-10 minutes, stirring. When ready, add salt and pepper and your favorite spices.
Let the meat cool while we chop the hard cheese into fine pieces.
Mix the cheese with the contents of the pan. The chicken filling for the pies is ready!
Mix the cheese and meat base. The filling for the pies turns out juicy, satisfying and tasty.
Today I have puff pastry pies, just look how delicious they are! Prepare for your health!
foodfacts.us Ingredients
- 8 chicken thighs without bones and skin;
- 1 tablespoon vegetable oil;
- 8 strips of smoked bacon;
- 1 onion;
- 250 g champignons;
- ¼ bunch of thyme;
- 2 tablespoons flour;
- 400 ml;
- 200 ml milk;
- 400 g puff pastry;
- 1 egg.
Preparation
Cut the chicken into large pieces and fry in hot oil for 5-8 minutes until browned on all sides. Place the chicken and add coarsely chopped bacon to the pan. Cook for about 5 minutes until crispy. Add the onion cut into half rings, mushroom pieces and chopped thyme and fry over high heat for 3-4 minutes, stirring occasionally.
Add flour and mix well. Pour in the broth and milk and place the chicken back into the pan. Bring to a boil and simmer for another 30 minutes over low heat. Then place the filling in a tall rimmed baking dish.
Roll out the dough to about 1 cm thick, cover the tin with the filling and cut off the excess. Brush the dough with beaten egg. Bake in a preheated oven at 200°C for 30 minutes until puffed and golden.
amyskitchencreations.blogspot.ru Ingredients
- 4 chicken breasts without skin;
- 1 tablespoon olive oil;
- 1 teaspoon dried rosemary;
- salt - to taste;
- several sprigs of dill - optional;
- 400 g puff pastry;
- 1 egg.
Preparation
Cut the chicken breasts in half lengthwise and pound lightly. Heat olive oil and 1 tablespoon butter in a frying pan. Fry the chicken for 4-5 minutes on each side until browned. Mix the remaining softened butter with chopped rosemary, salt, pepper and chopped dill (optional).
Roll out thin and cut into eight squares. Place a fried breast on each of them and brush it with a mixture of butter and spices. Seal the ends of the dough together to form neat pies.
Place them on a parchment-lined baking sheet, brush with beaten egg and bake at 230°C for 18–20 minutes.
mersad-photography.blogspot.ru Ingredients
For the test
- 350 g flour;
- 1 teaspoon salt;
- 220 g butter;
- 60–120 ml of water.
For filling
- 2 tablespoons butter;
- 1 onion;
- 5 tablespoons flour;
- 500 ml chicken broth;
- 250 ml milk;
- salt - to taste;
- ground black pepper - to taste;
- several sprigs of parsley;
- 100 g frozen green peas;
- 2 boiled chicken breasts;
- 200 g spinach;
- 1 egg.
Preparation
In a food processor, combine flour, salt and softened butter. Add 60 ml of water and knead the dough. Add more water if necessary. Wrap the dough in cling film and refrigerate for half an hour. Then divide the dough in half and roll out into layers. Place one layer on the bottom of the baking dish and level it along the walls.
Fry chopped onion in hot oil over medium heat. Add flour and stir. Pour in the broth and milk and cook, stirring constantly, until thickened. Add salt, pepper, chopped parsley, peas, finely chopped chicken and spinach. If you use frozen spinach, you must first lightly boil it in salted water.
Place the filling on the dough, cover with a second layer and firmly seal the edges of the dough. Brush the pie with beaten egg and place in an oven preheated to 220°C for 35–40 minutes.
kcet.org Ingredients
- 400 g puff pastry;
- 100 g grated hard cheese;
- 250 g of grain cottage cheese;
- 3 tablespoons of natural yogurt;
- salt - to taste;
- ground black pepper - to taste;
- 3 eggs.
Preparation
Roll out half the dough into a layer slightly larger than the baking pan, place it on the bottom and level it along the sides of the pan. Puff pastry can be replaced with. Mix finely chopped chicken, cheese, cottage cheese, yogurt and spices. Beat the eggs, add them to the filling and mix.
Place the filling in the pan and cover with the remaining rolled out dough. Trim off excess if necessary. Press the bottom and top layers of dough together firmly. Place the cake in a preheated oven at 220°C for 10 minutes, then reduce the temperature to 180°C and bake for another 25-30 minutes.
cookingworld.info Ingredients
- 2–3 potatoes;
- 1 large carrot;
- 100 g butter;
- 1 small onion;
- 50 g flour;
- salt - to taste;
- ground black pepper - to taste;
- ½ teaspoon dried thyme;
- 350 ml chicken broth;
- 180 ml milk;
- 250 g boiled chicken fillet;
- 80 g frozen green peas;
- 80 g frozen corn;
- 400 g puff pastry.
Preparation
Peel and cut it into cubes. Cut the carrots into slices. Place the vegetables in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for another 8-10 minutes. They should not be completely cooked. Drain the liquid and transfer the vegetables to a plate.
Heat oil in a frying pan over medium heat. Fry chopped onion on it, then add flour and spices and mix well. Gradually add broth and milk and bring to a boil. Then cook for another 2 minutes, stirring constantly, until the mixture thickens. Place chicken pieces, peas, corn, potatoes and carrots in the pan, stir and remove from heat.
Divide the dough in half and roll out two layers. Place one of them on the bottom of the baking dish and smooth it along the sides. Place the filling inside, cover with another layer and firmly seal the edges of the dough. Bake for 35–40 minutes at 220°C.
