Lorraine pie with chicken, mushrooms and spinach
6 servings
50 minutes
Lorraine pie with chicken, mushrooms, and spinach is a refined dish of French cuisine from Lorraine. This pie combines the creaminess of the filling, the juiciness of chicken, and the aroma of fresh mushrooms complemented by the spiciness of spinach. Originally a peasant food, it has evolved into a symbol of French culinary mastery over time. Its taste is a harmony of creaminess, a light nutty note of nutmeg, and the rich texture of the cheese crust. It is perfect for both festive dinners and cozy family lunches. Served warm, its aroma can enchant from the very first moments. This pie is a true culinary journey to the heart of France where each ingredient plays its role in creating a gastronomic masterpiece.
1
Mix butter with 1 egg (no need for a uniform mass), add water, flour, and salt, and knead the dough. Place the dough in a bag and refrigerate for 30 minutes.
- Butter: 50 g
- Chicken egg: 3 pieces
- Water: 3 tablespoons
- Wheat flour: 200 g
- Salt: to taste
2
For the filling, boil the chicken fillet until cooked, cool it down, and chop or tear it into small pieces. Dice the onion and mushrooms. Sauté the onion and mushrooms in a pan for 10 minutes, add salt, then add the fillet, followed by spinach (if frozen, thaw it first), sauté for another 10 minutes and cool.
- Chicken fillet: 300 g
- Fresh champignons: 400 g
- Baby spinach: 200 g
- Onion: 100 g
- Salt: to taste
- Vegetable oil: to taste
3
Beat 2 eggs slightly, grate the cheese finely, add nutmeg, mix, and pour in the cream. Add salt if necessary.
- Chicken egg: 3 pieces
- Cheese: 150 g
- Nutmeg: 1 teaspoon
- Cream 25%: 200 ml
- Salt: to taste
4
Grease the mold with oil, place the dough and make edges, add the filling and pour the sauce.
- Vegetable oil: to taste
5
Bake in a preheated oven at 180 degrees for 35-40 minutes.