Yeast-free sour cream pie with potatoes and chicken

Potato Escalope 593 Last Update: Aug 08, 2021 Created: Aug 08, 2021 0 0 0
Yeast-free sour cream pie with potatoes and chicken
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Easy
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A simple recipe for a delicious and satisfying pie with potatoes and chicken, which can replace a full meal. In addition to chicken fillet and potatoes, the filling includes onions, bell peppers, fresh herbs and spices for additional taste and aroma. The yeast-free dough is kneaded with sour cream, with the addition of vegetable oil. The pie is baked for a long time, since the chicken meat and potatoes for the filling are taken raw.

Ingredients

Directions

  1. If desired, instead of chicken fillet, you can take any meat, for example pork or beef, but in this case I recommend cutting it into smaller pieces so that it has time to cook in the oven for sure.
  2. Prepare the dough: add sugar, salt and vegetable oil to sour cream. We mix.
  3. Separately, sift the flour and baking powder into a deep bowl.
  4. We make a hole in flour and pour a mixture of sour cream and butter into it.
  5. Knead the dough and cover it with foil. We set aside for now.
  6. Prepare the filling for the pie: cut the chicken into small cubes.
  7. Cut the peeled onions, peppers and potatoes in the same way and combine with the chicken in a large bowl.
  8. Finely chop the greens and add to a bowl with the rest of the ingredients.
  9. Add salt, paprika, dried garlic, coriander, nutmeg, cumin and black pepper. We mix. The filling is ready.
  10. Separate a quarter of the dough and leave it under the foil.
  11. We roll out most of the dough into a layer 27-30 cm in diameter (we take into account the diameter of the mold and the margin for the sides of the cake).
  12. Grease a mold with a diameter of 22-24 cm and sprinkle with flour.
  13. We spread a layer of dough in the mold, form the sides. Cut off the dough protruding from the sides with a knife and send it to the rest of the dough.
  14. Put the filling in a mold on the dough, level the surface.
  15. Lay out pieces of butter on the surface of the filling.
  16. We turn on the oven to heat up to 180 degrees.
  17. Roll out the remaining dough to approximately the diameter of the mold.
  18. We apply a plate of the same diameter as the mold and cut off the unevenness of the dough.
  19. Cover the cake with the resulting circle of dough. We pinch the lower and upper layers of dough well along the entire edge. The pintucks will look beautiful if you make them curly.
  20. From scraps of dough, we randomly form decorations and beautifully lay them on top of the cake (here is a space for imagination).
  21. Mix the yolk with a tablespoon of milk and grease the top of the pie.
  22. Sprinkle sesame seeds on the cake if desired. We send the form into a preheated oven and bake a cake from yeast-free dough on sour cream at a temperature of 180 degrees for about an hour (watch the baking of the cake and adjust the time and temperature along the way, focusing on the characteristics of your oven).
  23. If at any point in the baking process, the top of the cake starts to brown too quickly, cover it with foil.
  24. We take the finished yeast-free pie with potatoes and chicken out of the oven and grease with butter.
  25. Let the cake cool slightly. We walk with a spatula along the side and remove the cake from the mold.
  26. Put the yeast-free sour cream pie with potatoes and chicken on a serving dish.
  27. Serve the cake, cut it and put it on plates. Bon Appetit!

Yeast-free sour cream pie with potatoes and chicken



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Easy

A simple recipe for a delicious and satisfying pie with potatoes and chicken, which can replace a full meal. In addition to chicken fillet and potatoes, the filling includes onions, bell peppers, fresh herbs and spices for additional taste and aroma. The yeast-free dough is kneaded with sour cream, with the addition of vegetable oil. The pie is baked for a long time, since the chicken meat and potatoes for the filling are taken raw.

Ingredients

Directions

  1. If desired, instead of chicken fillet, you can take any meat, for example pork or beef, but in this case I recommend cutting it into smaller pieces so that it has time to cook in the oven for sure.
  2. Prepare the dough: add sugar, salt and vegetable oil to sour cream. We mix.
  3. Separately, sift the flour and baking powder into a deep bowl.
  4. We make a hole in flour and pour a mixture of sour cream and butter into it.
  5. Knead the dough and cover it with foil. We set aside for now.
  6. Prepare the filling for the pie: cut the chicken into small cubes.
  7. Cut the peeled onions, peppers and potatoes in the same way and combine with the chicken in a large bowl.
  8. Finely chop the greens and add to a bowl with the rest of the ingredients.
  9. Add salt, paprika, dried garlic, coriander, nutmeg, cumin and black pepper. We mix. The filling is ready.
  10. Separate a quarter of the dough and leave it under the foil.
  11. We roll out most of the dough into a layer 27-30 cm in diameter (we take into account the diameter of the mold and the margin for the sides of the cake).
  12. Grease a mold with a diameter of 22-24 cm and sprinkle with flour.
  13. We spread a layer of dough in the mold, form the sides. Cut off the dough protruding from the sides with a knife and send it to the rest of the dough.
  14. Put the filling in a mold on the dough, level the surface.
  15. Lay out pieces of butter on the surface of the filling.
  16. We turn on the oven to heat up to 180 degrees.
  17. Roll out the remaining dough to approximately the diameter of the mold.
  18. We apply a plate of the same diameter as the mold and cut off the unevenness of the dough.
  19. Cover the cake with the resulting circle of dough. We pinch the lower and upper layers of dough well along the entire edge. The pintucks will look beautiful if you make them curly.
  20. From scraps of dough, we randomly form decorations and beautifully lay them on top of the cake (here is a space for imagination).
  21. Mix the yolk with a tablespoon of milk and grease the top of the pie.
  22. Sprinkle sesame seeds on the cake if desired. We send the form into a preheated oven and bake a cake from yeast-free dough on sour cream at a temperature of 180 degrees for about an hour (watch the baking of the cake and adjust the time and temperature along the way, focusing on the characteristics of your oven).
  23. If at any point in the baking process, the top of the cake starts to brown too quickly, cover it with foil.
  24. We take the finished yeast-free pie with potatoes and chicken out of the oven and grease with butter.
  25. Let the cake cool slightly. We walk with a spatula along the side and remove the cake from the mold.
  26. Put the yeast-free sour cream pie with potatoes and chicken on a serving dish.
  27. Serve the cake, cut it and put it on plates. Bon Appetit!

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