Recipe: Chicken roll snack pie step by step with pictures | Handy.Recipes

Chicken roll snack pie

Cooked dessert pie with chicken roll

Time to cook: 60 minutes

Total Servings: 6

Nutritional Value

Delicious and hearty snack pie with two fillings and a tangy, tender chicken fillet.

Author of the recipe

Ingredients for chicken roll snack pie:


  • Champignons - 5 pcs
  • Lemon - 1/4 Piece
  • Chicken breast - 1/2 pc
  • Seasoning (1 Maggi sheet for chicken breast) - 1 pc
  • Soft cheese (plates) - 3 pcs
  • Tomato (dried, can be replaced by dried bell peppers) - 6 pcs
  • Beets - 100 g
  • Spinach - 1 handful.
  • Wheat flour / Flour - 1 tablespoon
  • Puff pastry (2 plates of 250g) - 500 g
  • butter (soft) - 0,5 tablespoon
  • Garlic (dry or 1 clove) - 1 pinch.
  • Vegetable oil - 1 tablespoon
  • Sweet paprika - 1 pinch.
  • Black pepper (ground) - 1 pinch.
  • Salt - to taste
  • Egg yolk - 1 unit

How to cook chicken roll snack pie step by step with photos


1. Slice the champignons, drizzle with lemon juice (1/4 lemon), salt, stir and let marinate.

2. Baste chicken breast on both sides until 1.5-2 cm thick.

3. Slice the sun-dried tomatoes into small pieces. Grate peeled beets on a medium grater and squeeze out the juice. 2 Tbsp. Tbsp beets (without juice) mix with the tomatoes.

4. Spread the beet-tomato stuffing on chicken fillet and roll up.

5. Take out 1 roasting sheet for the chicken breast and unfold it. Place the chicken breast on one half of the sheet and cover with the other half.

6. Press the breast on the sheet with your hand. Place the breast on a lightly heated frying pan without oil and stir-fry on both sides over a low heat.

7. Dip the spinach in boiling water for a minute, then drain in a colander.

8. Sauté the peeled and finely chopped onion with the mushrooms. Add the garlic, paprika, pepper and salt.

9. Place the stuffing in a bowl and mix with the finely chopped spinach.

10. Dust a chopping board with flour and roll out 1 plate of dough (double). Place the filling on one half of the pastry and cover with the other half.

11. Put 2 pieces of cheese and chicken on the dough, roll up. Pinch the edges.

12. Dust a chopping board with flour and roll out the second pastry sheet 1.5 times. Brush the middle with butter, put one slice of cheese and cut the edge of the pastry into strips.

13. Place a roll in the middle of the dough and cover it with strips of dough to form a pie. Put the pie plate on a baking tray or in a cake tin. Turn on the oven at 100 C and let the pie stand for about 15-20 minutes, it will rise in 2 times. Then switch the oven temperature to 180-190 C, brush the cake with whisked egg yolk and bake until done, ~ 30 minutes. Check on dry match. Enjoy!!

Nutritional Value:

Whole Dish:
Calories
4137.1 Calories
Protein
161.6 g
Fat
246.2 g
Carbohydrates
334.9 g
Per Serving:
Calories
689.5 Calories
Protein
26.9 g
Fat
41 g
Carbohydrates
55.8 g
100g:
Calories
153.8 Calories
Protein
6 g
Fat
9.2 g
Carbohydrates
12.4 g

Salt, Black Pepper, Garlic, Lemon, Spicy, Sweet pepper, Tomato, Flour, Wheat Flour, Beetroot, Butter, Seasoning, Chicken, Paprika, Mushroom, Cheese, Spinach, Egg Yolk, Vegetable Butter, Cream Cheese, Chicken Breast, Starters, Dough, Snack with Mushrooms, Buttermilk Dough

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