Aspic pie with chicken and broccoli

4 servings

70 minutes

The prototype of this pie is pashtida, a pie made from leftovers, an old Jewish recipe, the main principle of which is frugality. Although in this recipe the filling is prepared from scratch: the chicken is finely chopped and stewed in sour cream with broccoli . But the leftovers from yesterday's dinner can also go inside, this is an excellent option to give a second life to uneaten pilaf, vegetable stew or, for example, a mayonnaise salad - everything will look delicious in the dough. The dough also has spontaneity: it is mixed with sour cream, yogurt and kefir in arbitrary proportions.

Energy value per serving

• Calories: 444.7
• Proteins: 32.3g
• Fats: 18.9g
• Carbohydrates: 36.1g

Ingredients

• Sour cream: 6 tbsp
• Natural yoghurt: 200 g
• Butter: 25 g
• Wheat flour: 130 g
• Chicken egg: 3 pc
• Salt: to taste
• Dr. Oetker baking powder: 10 g
• Broccoli cabbage: 250 g
• Chicken fillet: 300 g
• Onion: 1 pc
• Tomatoes: 1 pc
• Green: 1 bunch
• Ground black pepper: to taste

Cooking steps

1. Send diced fillet and onion rings to a heated pan and simmer for 10 minutes. Add a spoon of sour cream and simmer for 5 minutes.

   Required ingredients:

   • Chicken fillet: 300 g
   • Onion: 1 piece
   • Sour cream: 6 tablespoons

2. Break the broccoli into florets (250 grams of florets), dice the tomato, and chop the greens finely.

   Required ingredients:

   • Broccoli cabbage: 250 g
   • Tomatoes: 1 piece
   • Green: 1 bunch

3. Put the vegetables and greens in the pan and sauté everything together for 5 minutes. Add salt and pepper to taste. Set aside and let cool.

   Required ingredients:

   • Broccoli cabbage: 250 g
   • Tomatoes: 1 piece
   • Green: 1 bunch
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Combine eggs, yogurt, and 5 tablespoons of sour cream and mix well. Add salt, baking powder, and diced butter. Mix and add sifted flour. Stir thoroughly. The dough should be thick like for pancakes.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Natural yoghurt: 200 g
   • Sour cream: 6 tablespoons
   • Dr. Oetker baking powder: 10 g
   • Butter: 25 g
   • Wheat flour: 130 g

5. Pour half of the batter into a mold (for example, square with a side of 19 cm and a depth of 5 cm) and place the filling on top without mixing (if the filling has juice, remove the juice). Cover the filling with the other half of the batter and send it to a preheated oven at 180 degrees for 30-40 minutes (depending on the oven). Check readiness with a bamboo skewer.

6. When the pie is ready and browned, turn off the oven and leave it there for 5-10 minutes to avoid burning. It can be taken out immediately.