Puff pastry pie with chicken, broccoli and cherry tomatoes
6 servings
30 minutes
The filling for this pie is made exclusively from light and healthy ingredients - broccoli, chicken breast, tomatoes. Which, of course, does not make it a miracle of dietetics, but slightly softens the caloric blow of the puff pastry . The most important point: after cooking, the broccoli should be allowed to dry, and if you use regular tomatoes instead of cherry tomatoes, remove the juicy core with seeds so that the dough bakes well and the filling does not remain raw.
1
Thaw the puff pastry at room temperature. Divide it into 2 equal parts. While the dough is thawing, cut the chicken into small pieces, grate the cheese, and cut the cherry tomatoes into 4 parts.
- Yeast-free puff pastry: 500 g
- Chicken breast: 300 g
- Cheese: 150 g
- Cherry tomatoes: 6 pieces
2
Boil broccoli for 5 minutes. Drain the water, cool the broccoli, and chop it finely.
- Broccoli cabbage: 500 g
3
Place one part of the dough in a greased form, brush the dough with egg. Top with chopped broccoli and cherry tomatoes. Then add chicken, sprinkle cheese, and cover with the second part of the dough. Pinch the edges.
- Yeast-free puff pastry: 500 g
- Chicken egg: 1 piece
- Broccoli cabbage: 500 g
- Cherry tomatoes: 6 pieces
- Chicken breast: 300 g
- Cheese: 150 g
4
Place the pie in the oven (200 degrees) and leave it for 10 minutes. Then take it out, brush the pie with the remaining egg, and put it back in the oven. Bake for another 10-15 minutes until a golden crust appears.
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste