Chicken pie with trachana
Ingredients (serves 8)
1 chicken
2 onions, chopped
200 gr. slice
1/2 cup oil
3 cups chicken broth
1 cup sour frumenty
3 eggs
salt
For the pastry:
1/2 pound of flour
3 tsp. tablespoons olive oil
1 tsp. fresh salt
lukewarm water
blossom maize (corn flour) for the opening of the sash
Prescriptions
Boil chicken in pot with 4-5 cups water (about equal to the cover). Add the appropriate salt and simmer with the lid closed. Boned and finely chop the chicken and hold 3 cups of the broth.
Heat the olive oil in a heavy-bottomed pan and steam them onions. Pour some water and when saved and caramelize the onions, add the frumenty. Stir, add the feta melted with fork and remove from heat.
Preheat the oven at 190 ° C. Place in bowl all ingredients except for the sheet of water. We begin to knead and add warm water little by little until it forms a firm dough. Divide into 4 balls and roll in 4 sheets. Sprinkle the counter and a rolling pin with cornflour to the dough does not stick.
Grease a medium baking dish. Spread into 2 greased sheets, leaving their ends are excess to the pan. Fill with the mixture of the pan and the handing over of lean chicken.
Fold the leaves left over and cover with the other 2 cards well oiled. We engrave the pie slightly, being careful not to cut the bottom leaves. Beat the eggs in a bowl with the chicken broth. Pour the pie, shake the bit to penetrate the egg everywhere and bake at 190 ° C for 20 minutes.
When browning the surface of the pie, lower the temperature to 170 ° C and bake for 40 minutes.
Heat the olive oil in a heavy-bottomed pan and steam them onions. Pour some water and when saved and caramelize the onions, add the frumenty. Stir, add the feta melted with fork and remove from heat.
Preheat the oven at 190 ° C. Place in bowl all ingredients except for the sheet of water. We begin to knead and add warm water little by little until it forms a firm dough. Divide into 4 balls and roll in 4 sheets. Sprinkle the counter and a rolling pin with cornflour to the dough does not stick.
Grease a medium baking dish. Spread into 2 greased sheets, leaving their ends are excess to the pan. Fill with the mixture of the pan and the handing over of lean chicken.
Fold the leaves left over and cover with the other 2 cards well oiled. We engrave the pie slightly, being careful not to cut the bottom leaves. Beat the eggs in a bowl with the chicken broth. Pour the pie, shake the bit to penetrate the egg everywhere and bake at 190 ° C for 20 minutes.
When browning the surface of the pie, lower the temperature to 170 ° C and bake for 40 minutes.
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