Chicken pie in the Bechamel sauce

Chicken pie in the Bechamel sauce

Sponge dough:
100 ml of warm water
sugar pinch
1 coffee spoon of yeast powder

Dough:
how many will take torments
2 St of l are swept away
1 egg
1/2 h l of salt
50 g of the softened desi
1 yolk for greasing

Stuffing:
3 chicken fillet
the pinch is fresher than some parsley
black pepper and salt to taste
1 glass of sauce bechamel

Bechamel sauce:
1 glass of milk (or chicken broth)
50 g of desi
1 St of l of flour with big hill
salt, white pepper
it is a little nutmeg at will
Form 20sm

Preparation:

To add yeast and sugar to warm water. To mix and leave for 15 minutes.
Yeast has to recover. Then to add sour cream, egg, oil and salt to sponge dough.
Well to mix nimbus. Gradually we add flour and we knead dough.
We allow dough to rise. To cook chicken. To cut it on small cubes
We do the Bechamel sauce

For this purpose we will kindle desi in deep frying pan. To pour flour, and wooden scapula carefully to mix that there were no lumps.
Hot milk or broth (I took broth in which chicken cooked) to add in oil and flour mix in the small portions, carefully mixing every time, to season with salt, pepper and grated nutmeg.
To boil thoroughly a little more the turned-out sauce, 2-3 minutes, then it is possible to filter it to make sure that there are no lumps.
To mix chicken, the Bechamel sauce and chopped greens.
To lay out dough on the table strewed with flour, to promesit, divide a little into 2 slices (one more, another is less - future bottom and top of pie). To lay out more slice of dough in the form oiled and powdered with flour to stretch in form, to create sides, to lay out stuffing and to stamp.
The second slice of dough to stretch and put from above, to zashchipnut edges, in the center to make opening. To leave for 20 minutes for rasstoyka. To grease with yolk or milk.
To bake in warmed to 180 C oven to readiness. To grease hot pie with desi. To allow to stand a little, it then will become softer.

Recipe source - the recipe-book of Alija

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