Recipe: New Year's Eve Dragon cake with two kinds of meat and mushrooms step by step with pictures | Handy.Recipes

New Year's Eve Dragon cake with two kinds of meat and mushrooms

Cooked dragon tart with two kinds of meat and mushrooms

Nutritional Value

The ordinary circle the planet has completed. The year of the dragon replaces the year of the rabbit! Here comes the sun shining brighter, And the light, of course, makes people happy! Raise your glass, happy new year, friends! In the whirlwind of a noisy ball my youth is spinning! New Year's mask, silvery dust.. A New Year's fairy tale, a New Year's tale! The magical nature of nature heals us, Long as the sunshine cheers us on in the daytime. We shout with delight: Happy New Year! Jingling, jingling glasses at the table! Raising our glasses - Happy New Year, friends! In the whirlwind of a noisy ball my youth is spinning! New Year's mask, silvery dust.. New Year's fairy tale, New Year's fable! We're greeted by Santa Claus and the Snow Maiden, We're greeted by our Black Dragon! He slipped into the company so sneakily, As if he's known us for ages! This fragrant pie with fantastic taste - tender creamy chicken just melts in the mouth, being replaced by spicy pork!

Author of the recipe

Ingredients for Christmas Cake "dragon" with two kinds of meat and mushrooms:

  • Pork (lean, lean meat) - 200 g
  • Chicken (fillet - breast and leg meat) - 200 g
  • Mushrooms (champignons, canned) - 1 jar.
  • Wheat flour / Flour - 1 kg
  • Yeast (quick-soluble) - 10 g
  • Salt (to taste)
  • Sugar (to taste)
  • Ajika (Spicy, 1 spoonful for pork and dough) - 3 tablespoon
  • Basil (powdered, to taste)
  • Almonds - 100 g
  • Chicken egg (for greasing the cake)
  • Cream (10%) - 350 ml
  • Coriander (ground, to taste)
  • Nutmeg (ground, to taste)
  • Black pepper (ground, to taste)
  • Cognac - 40 g
  • Apple (small, into the dragon's mouth)

How to cook New Year's cake "the dragon" with two kinds of meat and mushrooms step by step with photos

We will need 2 kinds of meat for our pie - chicken and pork. From a large whole chicken I cut the breast and meat from the legs. Pork - lean slices from the neck.

Chop the pork very finely, almost chop it.

Chop the chicken very finely, too.

Marinate the spicy pork. We put our meat into a container or a cup, add salt, black pepper, coriander, a tablespoon of adjika and half a shot of brandy.

Let's mix it all up, put the lid on and leave in the fridge to marinate for an hour.

Now let's marinate our tender chicken. Put the chicken into a bowl, add 2 tablespoons of grated nutmeg and half a glass of cream (10% will do)

Mix, cover and marinade for an hour in company with our pork.

While the meat is marinating, let's make the dough. Sift 1 kg of flour through a sieve so that it becomes airy and fluffy. Add 1 tablespoon salt, 2 tablespoons sugar. I also added a pinch of dried basil. Stir in the flour.

Now the yeast. You can use whatever you like. I had French quick yeast. 10 grams of yeast (sachet) per 1 kg. flour. Add 2 teaspoons of sugar.

Add a cup of warm water. Stir and let stand for 5-10 minutes.

When foam appears on the yeast solution, pour it into the flour and begin to stir.

Now we half-stir the cream in a glass of warm water. We need two and a half cups. Actually, it depends on your flour. So use your intuition more as a guide than a clear recommendation.

Add 2 1/2 cups to the flour and knead the dough well. The dough should not be too hard. It should be very soft, tender and pliable.

Put our dough in a warm place to rise. I always use an oven heated to 40 degrees (turn it on for a minute and then turn it off)

While our dough is rising and the meat is marinating, we can fry the mushrooms. You can use any mushrooms, you can do without them at all. I have mushrooms.

After an hour, our dough has risen two or three times.

Spread out the dough on a work surface, knead it.

Roll out part of the dough with a rolling pin into an oval (leave about a third of the dough for the head, legs and comb with a tail)

Lay down the length of our filling. The first layer - our spicy, marinated pork.

Second layer - mushrooms.

Third layer - tender creamy chicken.

Roll up the dough to make a calf.

We transfer the body to the baking tray, covered with flour. Preferably turn it upside down. Shape a small piece of dough into a lower jaw and tail. We insert the almonds like teeth.

Now we make a head out of the rest of the dough (I put stuffing inside of it, too), a comb on the back. To keep the mouth open, we put an apple in its mouth. It is very tasty when baked. We put almond teeth in the upper jaw. You can make the eyes out of almonds, too. Use scissors to make notches along the ridge and tail. The dough turned out very soft and airy.)

Here is a side view. The last piece of dough I made into a bun and stuck almonds in it. I made such a little dragon bun.

As our little dragon is a fire beast, we put some adjika on top.

Bake the dragon cake for about an hour at 180 degrees in the middle of the oven. At the end I put the pie on the bottom. You can brush the egg on top to make it shiny. Here we have such a New Year's dragon. Greetings to you, friends!

Here is how the slice looks like

I wanted to show you how soft and fluffy the dough is. Head Slit.

Nutritional Value:

Whole Dish:
6168 Calories
197.6 g
243 g
788.7 g
289.6 Calories
9.3 g
11.4 g
37 g

Ajika, Salt, Black Pepper, Spicy, Flour, Wheat Flour, Sugar, Coriander, Basil, Eggs, Chicken, Apple, Tender, Mushrooms, Cream, Nutmeg, Almonds, Yeast, Baking, Cognac, Baked Goods, Pies

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