Pie Lorraine with chicken, mushrooms and broccoli
6 servings
70 minutes
Lorraine pie with chicken, mushrooms, and broccoli is an exquisite example of French cuisine. This pie, inspired by traditional French cooking, has a unique flavor. The thin crispy crust serves as a perfect base for the rich filling, while the cheese-cream topping adds tenderness and richness. Lorraine pie is ideal for a cozy family dinner or a festive lunch.
1
Dough: Mix butter (without melting) with egg; Add cold water; Add flour and salt, knead the dough; Wrap the dough in a bag, place in the refrigerator for 30 minutes.
- Butter: 50 g
- Chicken egg: 3 pieces
- Water: 3 tablespoons
- Wheat flour: 200 g
- Salt: to taste
2
Prepare the filling: Boil the chicken fillet until cooked (about 20 minutes after boiling), cool it down, and chop finely. Chop the onion and mushrooms into small pieces. Sauté the onion in vegetable oil. Add the mushrooms and fry for 10 minutes, adding salt. Add the fillet next. Then add broccoli (previously thawed) and fry for another 10 minutes, then cool.
- Chicken fillet: 300 g
- Onion: 100 g
- White mushrooms: 400 g
- Broccoli cabbage: 200 g
3
Preparing the filling: Grate the cheese on a fine grater, beat the eggs slightly, add cream and mix. Optionally, add 1 tsp of nutmeg.
- Cheese: 150 g
- Chicken egg: 3 pieces
- Cream 30%: 200 ml
- Nutmeg: 1 teaspoon
4
Grease the mold with oil or line it with baking paper, add the dough, and create edges. Add the filling and pour. Place in a preheated oven at 180 degrees and bake for 35-40 minutes.
- Butter: 50 g