The Laurent Pie. Recipe

Laurent Pie is a delicious dish, which can be served not only as an appetizer, but also for broths. The classic recipe for its preparation is as follows.

It is necessary to prepare a set of ingredients.

Dough:

• one egg;
• Fifty grams of butter;
• One hundred and fifty grams of flour.

Filling:

• Half a can of corn;
• One eggplant (or one hundred and fifty grams of mushrooms);
• A large onion;
• Ground black pepper;
• Three hundred grams of chicken fillet;
• salt.

Fill:

• One hundred gram of cheese;
• Half a glass of fatty sour cream;
• One hundred grams of milk;
• Two large eggs;
• salt.

In the above list of ingredients, eggplants can be replaced with champignons. Nevertheless, the remaining components must be mandatory.

Laurent pie is prepared long enough.

First you need to knead a steep dough. Oil the softening, add to it the egg, the third part of a small spoon of salt and mix thoroughly. Then pour in a little flour, kneading the dough. Get a big bun.

Round the shape of grease, evenly distribute a flat cake on the surface and make high edges. They should be about three centimeters.

Then proceed to the preparation of the filling. Chicken fillet cook until ready, but not more than twenty minutes after salted water boils. Cut the meat and cut into a medium cube. The bulb is well cleaned, chopped and thrown into a deep sauté pan until it is clear. In about five minutes, add the cubes of peeled eggplant to it. In case, if it is necessary, add a little vegetable oil. Fry all about ten minutes and remove the stewpan from the fire. Now you can pour corn and chicken fillets. Stuff the filling and mix well with pepper. Leave the mixture until infusion, because the Laurent pie should be very juicy.

We begin to prepare the fill. Grate the cheese finely. Stir eggs, milk and sour cream until smooth. Next, gently enter the cheese and a little salt. Pour the mixture thoroughly.

Pour the filling onto the dough and pour out the cheese mixture. A Loransk cake needs to be baked in a warmed-up oven, exposing the temperature to no more than one hundred and eighty degrees. Prepare the dish should not more than forty-five minutes. You can serve it on the table when it is purchased with a characteristic golden color.

Laurent pie is good because it has unique taste qualities both in the cold (from the refrigerator) and in the hot (from the oven) form. Moreover, the next day it is more delicious.

Laurent pie with chicken and mushrooms is prepared exactly the same way as with eggplant. It is recommended to take small mushrooms, which are cut into only four parts. All other stages of cooking need not be changed. It turns out also very tasty.

Laurent pie is perfect for broth. Ideal is the combination of it with chicken transparent soup.

For its preparation, the bird must be cut into large pieces and put into boiling water. Add the fire and bring to a boil. Now take the meat out, drain the first broth, carefully wash the pan and add water. The fire will need to be reduced to a minimum level, and cook, constantly removing the foam, since it is this scum that "prevents" the broth from becoming truly transparent. After about thirty minutes, place a peeled bulb and carrots, cut into pieces, in a saucepan. Now you can pepper, salt and continue cooking, but do not forget to remove the scum. Cook for about forty minutes and throw the laurel leaf. Boil the quail eggs, and cut the carrots from the broth into slices. The soup must be drained. Put halves of eggs in a plate and add broth. Serve with Laurent pie for lunch.

Bon Appetit!