1 Filling preparation: Chop the onion in a cubes, sauté in a cooked pepper pan.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make chicken cake in white sauce: |
| For 6 people filling :: 1 chicken breast 1 1/2 onion (big) pimient | White sauce :: 2 cups of milk 4 tablespoons of corn 1 teaspoon of butter pepper nutzada salt mass :: 2 cups of flour 2 tablespoons of butter 1 pinch of salt 1 1/2 teaspoons of baking powder 3/4 cup of warm water |
Ingredients to make chicken cake in white sauce:
2. Add the chopped chicken chopped in small squares; to Salt.
3. Add the wine; Let cook until the wine evaporates.
4. White sauce: Place butter, pimineta milk and nutmeg in a saucepan.
5. Let heat, without boiling.
6. Dissolve the cornstarch in a little cold water, add the salt and incorporate into the preparation of the saucepan.
7. Revolver until it thickens. (over low heat), once ready to incorporate the filling to the sauce with the sauce and reserve.
8. MASS: Soften the butter, add salt, powders and flour, incorporate in water and mix until a soft and flexible mass forms.
9. Divide the dough into two and reserve the second piece.
10. Stretch with the help of a uslero and place at the base of a mold, covering the edges.
11. Add the filling.
12. Stretch the second piece of dough and cover the mold.
13. Seal the edges with water, so that the masses are glued.
14. Take up to the middle about 30 – 40 minutes, until it is well golden.
15. Let cool a little earlier cut the slices.
1620- 2 Presentation: Place a slice on a low plate.
17. Accompany with assorted salad.
