How to bake a cische cake. French Pie Chicken: Ingredients, Recipes, Cooking Tips

Laurent Kish is an open cake on a sandy test. The filling can be any, but on top of a gentle fill from the egg and cream.

1 cup - flour
50 gr - butter
1 - Egg

1 big beam - green onions
1 beam - dill
2 tbsp. - butter
salt, pepper, spices

200 ml - Cream 10%
1 - Egg
50 gr - solid cheese

Take a test. To do this, mild butter mix with an egg.

Sift flour with salt.

To knead the soft dough, wrap it into the food film or package, remove in the refrigerator for 30 minutes.

At this time we will deal with stuffing. Green onions rinse, clean, cut into rings. Fry onions on cream oil for 2-3 minutes.

Dill cut, add to Luka. Add salt, pepper, spices to taste, mix.

Dough get from the refrigerator, roll out, distribute in the form for baking, forming flights. On the dough lay out the filling.

To pour cream to beat a wedge with an egg, salt, add grate with a large grater of cheese. Pour the fill on the bow.

Bake quiche with green onions and dill 35-40 minutes at 180 degrees until golden color.

Delicious onion KISS is perfect for first dishes or as a snack.

Recipe 2: Laurent Kish with chicken (with photo)

150 gr - flour
2 tbsp. - Milk
100 gr - margarine for baking
1 - Egg

300 gr - chicken fillet
2 - Sweet pepper
2 tbsp. - Polkahoba
green Luc
sunflower oil

100 ml - fatty (20-30%) cream
120 gr - solid cheese
2 eggs
pepper

Leave butter in warm butter, then smash for a fork, mix with flour, egg, salt and milk. Shortbage dough to hermetically wrapped in the food film, put in the refrigerator for 30 minutes.

Wash chicken with cool water, remove films and cartilage, cut off stripes. Fry a little chicken fillet and save.

Peppers separate the frozen, cut, extract seeds and partitions, finely cut.
Wash all the greens a little warm water, dry and finely cut.

Roll out the reservoir of the cooled dough in the magnitude of the form. The bottom and walls of the tank capacitance are evenly lubricating fat, lay out the dough, to make a side on the edge. With the help of a plug, the dough often grinds and put in the oven for 10 to 15 minutes.

Remove the shape out of the oven and lay out a chicken, pepper, greens.

Beat chilled cream with egg and a teaspoon of salt. Cheese is finely grate and put it in a creamy mixture, add freshly fine pepper, mix everything.

Pour the filling of the creamy mixture and put the cake in the oven for another 35 - 40 minutes.

Kish with chicken and sweet pepper get out of the oven, extract from the form, cut and serve warm to the table.

Recipe 3: Classic Laurent Kish with Chicken and Mushrooms

50g - cream oil softened
1 - Egg
3 tbsp. l. - Cold water
½ h. L. - Soli.
200g - flour

300g - chicken fillet
300g - Shampignon
½ - Lukovitsa
salt, pepper, nutmeg to taste

170ml - cream 20%
2 eggs
150g - grated cheese

Beat the eggs, mix with softened to the soft condition of the oil, pour water, salt, add flour and knead the dough ... Put it in the package in the refrigerator for 20-30 minutes. Roll out, put in the form for baking (I have a diameter of 26 cm), lubricated with vegetable oil, and distribute the hands in shape, forming flights.

Fille cut into small cubes, fry 5-7 minutes on vegetable oil, add mushrooms, also fry, put on a small fire and with a closed lid of the pasta of 15 minutes, until all the liquid evaporates. We put cool.

Beat the eggs, add cream or sour cream, grated cheese, salt, pepper and nutmeg ... It's good to beat everything again.

Lay out the filling in the cooked dough.

Pour the fill on top.

Bake in advance preheated to 180 degrees oven 35-40 minutes until golden color.

Recipe 4: Kish Lauren with sausages and broccoli

125 gr - butter
250 gr - flour
1 - Egg

200 gr - broccoli
4 pieces - sausages
1 - Lukovitsa
1 carrot

100 ml - sour cream
100 ml - milk
100 gr - solid cheese
3 eggs
pepper

Chilled butter cut into a cube and grind with flour and salt into a small crumb.

After a crumb of flour and oil add an egg and mix. All this needs to be done, as quickly as possible, otherwise the oil will begin to melt, and the dough will be too soft.

Collect the dough in whom, and literally two, three times to change, and after rolling out into the reservoir and put the form for baking. Prepared dough, pinch in several places for a fork, cover with a film and put in the refrigerator for 30 minutes.

While the dough cools, the broccoli is well wash and disassembled on inflorescences. Leeks cut along in half, wash well and cut off semirings. Clear carrots and finely cut. If there is no sausage, you can use any mince.

In the pan, heat the vegetable oil, lay out the chopped leek and swipe on medium heat until soft. From the sausage to squeeze small pieces of mince on the pan, follow the carrots, mix and stew 2-3 minutes. Next, add broccoli to the products to the pan, salt, penetrate, mix and stew, interfere with periodically, for 5 minutes.

Remove the shape with the dough from the refrigerator, put the prepared stuffing and dissolve into the dough. Sour cream mixed with milk and eggs, pour this mixture pie. Cheese rub on a shallow grater and evenly distribute on the surface of the filling.

Bake the Kish in the oven preheated to 200 degrees within 30 minutes. You can serve in heat or cold, cutting into portion pieces.

Recipe 5: Curd Kish with Cheese and Tomatoes

160 gr - flour
100 gr - butter butter
70 gr - sour cream
1 tsp. - Busty

200 gr - cottage cheese
100 gr - cheese
1 - Egg
1 - Tomato
spices to taste

In the flour we will deepen and add melted butter, as well as sour cream and baking powder.

Next, knead the dough. We put it on the parchment paper and form sides.

Now we will deal with a stuffing, for this I will add cheese, grass, and salt and black pepper to the cottage cheese. We mix all.

Separately from the yolk, the protein is up to soft peaks and gently enter it into the cheese mixture.

Also insert the tomato rings in half a half-meter.

Next, evenly fill the shape of the crude mixture, put the tomato and lubricate the yolk.

From above, you can sprinkle with dry herbs, salt and ship in the oven for 40 minutes at 180 degrees.
Pie is ready.

Recipe 6: Kish Loren Vegetable on the finished puff pastry

1 Packaging - ready puff pastry.

zucchini (Zucchini)
- Eggplant
- carrot
- onion
- garlic
- greens

3 eggs
1 cup of cream or milk
150 gr - cheese
salt, pepper, greens

We defrust the dough.

Clean vegetables, cut into cubes

Fry separately eggplants, onions and carrots until half-welded. Also fry zucchini, adding a couple of pieces of garlic. If a lot of fluids, drain it - we will not need us.

We connect all the ingredients, salt, pepper

Enjoy a vegetable mixture.
Meanwhile, while the mixture cools, lay out puff pastry on a baking sheet with high sidelights (you can use two layers so that the pie is not so wet and not duck). I will sing a little and lay the cooled filling on the dough.

Three eggs, ½ - 1 cup of milk or cream mix, salt, pepper, add greens and grated cheese. It does not require any whipping, just mix well.

And pour your pie carefully, sprinkle all the cheese for a delicious crust

We put in the oven preheated to 180 degrees. Catchbox 20 minutes. The main thing is to be a little dough and melted cheese. Since the stuffing is practically ready.

We cut into pieces, slightly cool and eat with pleasure. You can and hot, and cold.

Recipe 7: Fish Laurent KISH (step by step with photos)

2 eggs
2 tbsp. l. - sour cream
100 gr - butter
3 cups - flour

250 gr - salmon or trout
200 ml - cream (10%)
150 gr - cheese
3 eggs
chipping nutmeg
favorite spices

Cold butter cut into pieces, snatch a glass of sifted flour, salt and chop all this business with a knife until it turns out the small oil-flour crumb. Add to the resulting crumbling sour cream, eggs and smear elastic dough. The finished dough for the cake must be cooled, for this we put it in the refrigerator for 30 minutes.

Fish cut into pieces, pepper, salt, add spices

We beat cream with eggs, three on grater cheese and add nutmeg

Let's get the dough and roll it up, put it in a detachable form and distribute on the bottom, forming sides.

Lay out the filling with a smooth layer

Fill with a mixture of eggs and cream, sprinkled with grated cheese and greens

It is necessary to bake at 220 degrees of 30 minutes.

Recipe 8: Kish with chicken, zucchini and garlic

250 gr - flour
125 g - butter
2-3 tbsp. Icewater

300 gr - chicken fillet
1 - Lukovitsa
250 gr - zucchini zucchini

1-2 - garlic cloves
200 gr - fat sour cream
2 eggs
dill, salt, pepper

Sift flour into a bowl and add a pinch of salt. Oil cut into cubes and put in a bowl of flour. We rub the oil with a flour fingertips to the state of oily crumbs. We do it as quickly as possible so that the contact of the hands with the test was minimal. We add ice water into the crumb and quickly mix the dough.

We form a ball from the dough, wrap in a film and put it in a fridge for 30 minutes.

While the dough is cooled, prepare the filling. Chicken fillet cut into small pieces. Onions cut by half rings, zucchini - small cubes.

In a frying pan on medium heat heating 1 tbsp. vegetable oil. We put onions and fry, stirring, until golden color.

We remove to the plate.

In the same frying pan add more 1 tbsp. vegetable oil and in two batches are frying chicken, periodically stirring, about 5-6 minutes each.

Put the fillet into a plate.

Put in the pan sliced \u200b\u200bzucchini and fry until golden color, about 5 minutes.

Kish is a wonderful French open cake, was invented in the 16th century in Lorraine Province, France. Subsequently, this cake won the whole world, and "to the yard" and in the territories of the former Union.

Kish - you can eat for breakfast, lunch and dinner, both in cold and hot. This cake is very satiated and delicious, and there is a large number of its species that depend on the basis, i.e. Test, as well as a variety of filling.

Today we will prepare such pies Kish:

Kish classic Lauren on a puff pastry

We need:

1 pack. (400 -500 g) puff pastry
120 g chicken breast
40 g Luka.
5 eggs
100 g of broccoli
200 g cheese, medium hardness
370 g cream 20%
2 tbsp. olive oil
chipping nutmeg

Cooking:

1. Broccoli need to boil.

2. Onions cut into cubes, chicken breast - a large noodle, rubbing the cheese on the grater.

3. Rolling the dough slightly, slightly plucked the flour and decompose into the mold and on the sides also, the extra dough is cutting off. From above, we drag the parchment, and for the fact that the dough would not fall asleep the beans or another croup. We put into the heated oven to 180 degrees. We bake for 20 minutes.

4. Chicken and onions fry on olive oil, minutes 2. Add nutmeg and remove from fire.

5. Eggs whip with cream.

6. Take the dough from the oven, we remove the parchment with a cereal. The bottom sprinkle part of the cheese, lay the broccoli on it, then the chicken and sprinkle with cheese. Pie pour the sour cream-egg mixture.

7. We bake at 180 degrees 15-20 minutes. Before serving - cool for 15-20 minutes.

Kish with mushrooms and fish on a puff pastry

We need:

500 g of puff pastry
70 g of butter
200 g champignons
1 Lukovitsa
350 g Fish Fish Fish, you can fillee any other fish, without bones
3 eggs
100 g sour cream
300 g of cream 20%
90 g of melted cream cheek
1 bunch of parsley
salt and pepper ground to taste

Cooking:

1. Testo roll and put on a pre-lubricated butter, form. The dough is also covering the sides, the extra dough is cutting off.

2. Champignons cut large and fry in a pan, without oil.

3. Onions cut into small cubes and fry on cream oil.

4. Mix mix with onions.

5. Fish fillet is well having a paper towel and cut into small pieces and send to mushrooms. Mixture of salt and pepper, everything should be mixed. Stuffing is ready.

6. Eggs are divided into a bowl and divide the wedge, add sour cream and cream, all mix the wedge to homogeneity.

7. In the dough, lay out the filling and fill with an egg-sour cream mixture, sprinkled with grated melted raw, send it to be baked. The oven temperature is 170-180 degrees, time is 35-40 minutes. After the oven are cold 20 minutes, then apply to the table.

Pie in a sandy dough with chicken liver and rimis sauce

We need:

For dough:

250 g of flour
150 g of butter, well cooled
1 egg
3 tbsp. Chilled water
salt pinch

For filling:

400 g chicken liver
2 tbsp. vegetable oil
salt, pepper to taste

For Sauce Rimish:

1 Lukovitsa
2 pieces of Bulgarian pepper
1 apple
2 Marinated Cucumber
2 Clove garlic
100 g of apple vinegar
2 eggs
70 g of cane sugar, can be ordinary
paprika and red ground pepper to taste (1/2 C.L.)
salt and pepper black ground to taste

Cooking:

1. We have a sandy dough.

Flour is sure to be sifted, add a salt and cut the cooled butter, we are well overwhelming the oil with flour, while small crumbs are turned out. In this mixture, we drive the egg and pour chilled water, knead the dough. Ride the dough into the ball, turn around the food film and for 30-60 minutes in the refrigerator.

2. We take for stuffing.

The chicken liver is rinsed and dry by a paper towel. Flagly put on a large fire and warming vegetable oil, put the liver and fry on both sides to 1 minute. Remove from fire, shift in a bowl, salt and pepper to taste.

Tip: Liver Solim after frying, then it will turn out to be juicy and soft.

3. Rimis Sauce

Onions, pepper, apple, pickled cucumbers and garlic finely cut.
On a hot pan, fry all the vegetables, pepper, salt, add vinegar apple, sugar, paprika and red peppers, and mix intensely. The fire is removed to the minimum and under the lid of Thomim 40 minutes.

4. The shape is lubricating with butter, we trust the flour and knead the dough, filling the shape, sides including. We make a fork on the bottom of the puncture, for air out. Highly at a temperature of 190 degrees 15 minutes.

5. Eggs rush to a bowl, whip them to foam, and introduce them into the sauce, mix.

6. We put the liver on baking dough, we evenly put the sauce on top and bake 25 minutes in the oven, the temperature is 175 degrees. After baking, cool for about 20 minutes.

Kish with chicken and zucchild

We need:

50 g of butter
3 eggs
3 tbsp. water
200 g of flour
salt to taste
250 g chicken fillet
1 PC Tsukini
200 ml of cream 20%
150 g of solid cheese
1 tsp. Muscat walnut

Cooking:

1. We have a sandy dough.

Mix flour with butter, we carry in a small crumb, add egg, water, salt and mix the dough. Wrap it in the film and withstand in the cold for 30 minutes.

2. For the filling, cut onion by half rings and fry until transparency.

3. Chicken, chopped by small pieces, add to the bow.

4. The crushed zucchini is added to them and all together with the minutes of minutes 3. Cool.

5. For the pouring, we break the eggs in a bowl, pour cream, mix cheese, nutmeg, salt and intensively mixed, grated on fine grater.

6. Lubricate with butter, we distribute the dough in shape, clean the dough. Dno wean for a fork for air output.

7. Put the stuffing on the dough, pour egg-creamy mixture and send it to be baked. The temperature in the oven is 180 degrees, baking time is 40-45 minutes. On the table is fed hot.

Spinach Open Pie

We need:

For dough:

200 g of flour
50 ml of olive oil
50 ml of cold water
1/2 C.L. Sololi.

For filling:

150 g of ham
100 g cheese
250 g of spinata

6 chicken eggs
100 g sour cream
salt and pepper to taste

Cooking:

1. For the preparation of the dough mix the flour, olive oil, salt and water. We mix the dough and cool it for 30 minutes.

2. Ham and spinach cut, cheese three on a large grater. Spinach put on a colander and we run in boiling water, drier on a paper towel.

3. Pouring prepare from eggs, sour cream, salt, pepper and all diligently stirred by a wedge.

4. We distribute the dough in shape, put a little cheese, ham, spinach, sprinkle the rest of the cheese on top and pour an egg-sour cream mixture.

5. We bake at a temperature of 180 degrees, 45 minutes.

Pie with chicken, mushrooms and broccoli

We need:

For dough:

1.5 st .Muki
130 g of butter
4 tbsp. sour cream

For filling:

250 g of broccoli
300 g of mushrooms (chanterelles, champignons)
1/2 chicken fillet
1 big bulb

For fill:

250 ml of milk or cream
3 eggs
180 g of solid cheese
salt pepper

Cooking:

1. We have a dough, put it in the refrigerator for 30-40 minutes.

2. Drinking and boiled chicken. Chicken and mushrooms cut by pieces. Cheese rubbing on the grater.

3. The onions are crushing the cubes and the passage in oil, to transparency, then add mushrooms, salt and pepper, the moisture will be evaporated until the moisture is evaporated.

4. Eggs mix with milk or cream, diligently mix, salt, pepper and add part of the grated cheese.

5. Lubricated with oil, we distribute the dough in shape, we pump the bottom and send it into the oven for 20 minutes, at a temperature of 180 degrees.

6. After putting the filling, pour the milk mixture and sprinkle with grated cheese. We bake 40-60 minutes, the temperature is 180-200 degrees.

Kish with chicken and mushrooms

We need:

For dough:

60 g of butter
160 g sour cream
110 g of flour
1 tsp. Basin

For filling:

300 g champignons
250 g chicken fillet
1 PC Lukovitsa
3 tbsp. vegetable oil

For fill:

1 egg
100 g cheese
100 g sour cream
salt, pepper to taste

Cooking:

1. For the test we melt the creamy oil. In warm oil, add sour cream, salt, sifted flour and baking powder. We mix the dough and put it in the refrigerator for 20 minutes.

2. Onions cut into cubes and paterave on vegetable oil. Add chopped mushrooms to it and fry before evaporation of moisture, then put the pieces of chicken fillet and salt, pepper.

3. Sour cream mix with egg and beat, salt, pepper.

4. grate cheese.

5. The dough is folded into the form, top with a filling and pour a sour cream mixture, sprinkled with cheese top.

6. Bake needs at a temperature of 180 degrees 35-40 minutes. Slightly cool before feeding.

Prepare for health. Bon Appetit!

The French know a sense in cooking and love to pamper with delicious dishes. They love delicious, nutritious and useful food. French Outdoor Pie Kish is a very tasty, simple and satisfying dish, which will definitely suit the dinner or dinner as the main dish!

Stuffed from this cake is a huge set. These are vegetables, meat, and mushrooms, and fish ... We will introduce you to several options for making a kish cake.

For dough:

Creamy oil - 50 grams
Chicken Egg - 1 piece
Cold water - 3 tablespoons
Salt - 0.5 teaspo
Wheat flour - 200 grams

For filling:

Chicken breast - 0.3 kg
Mushrooms - 0.3 kg
Onions - half of the middle bulbs
salt to taste
pepper - to taste
nutmeg - to taste

For sauce:

Cream 20% - 170 ml
Chicken Egg - 2 pieces
Solid cheese - 150 grams

How to cook Laurent Pie:

Egg, oil, flour, salt, mix water.
We wash the dough and send to the refrigerator.
My mushrooms, cut and fry with a finely chopped onion.
Boil chicken fillet and chop finely.
Fillet and mushrooms mix together.
Dough get from the refrigerator and roll off.
We lay the dough into the mold, lubricated the butter. We form flights.
On the dough lay the cooked filling.
Eggs, cheese and cream mix to uniformity.
We pour eggly the cheese mixture from above the filling.
We bake in the oven preheated to 180 degrees 40 minutes. Pie shift on a plate and cool.

2. Pie cische lauren with ham, tomatoes and cheese

Ingredients for cooking Kish Lorena:

50 ml of milk
1 Tomato
2 pieces of ham
1 sheet of finished sand dough
70 g of solid varieties
1 egg
1 Green Lukovitsa
Sea salt
Freshly ground black pepper

How to cook Kish Loren:

First we cut the tomatoes with small cubes, salt and pepper.
Then we take the ham and also cut into cubes.
Next, the green onion needs to be chopped.
Cheese rubbed on a large grater and mix with tomatoes, onions and ham.
From the test, cut the circles a little more diameter than baking molds.
We put the dough in the form, forming the sides and lay out the stuffing in them.
Then we whip the egg with milk and pour into the shape to the filling.
We send in advance the oven preheated to 190 degrees and bake 15-18 minutes.

3. Pie quiche with chicken, mushrooms and broccoli

Ingredients for French cake:

0.5 kilogram of puff pastry
2 Lukovitsy
2 Chicken breasts
300 grams of mushrooms
300 grams of broccoli
200 grams of solid cheese
Italian blend of herbs
2 eggs
Pinch of salt
3 tablespoons sour cream 20% fat

How to cook French Pie Kish:

Boil chicken fillet in salted water.
Cut the breast, mushrooms and onion with small cubes.
Fry onion until golden color.
After that, add mushrooms to Luka and prepare until all the water evaporates.
Broccoli grind, and solid cheese soda on a large grater.
Mix all the ingredients, add eggs, sour cream, greens and, of course, do not forget to salute, then mix well - this is your filling.
Lubricate the shape of the creamy oil and put the dough there, evenly distribute it, forming flights, and put the stuffing.
Heat the oven to 180 degrees and bake the dough to the Rumyanta.

4. Pie quiche with thumbs and tomatoes

Rich and tasty pie with thyroids, fresh tomatoes and fresh greens.

Ingredients for cooking

Puff pastry, can shop - 1 sheet
Fresh (or dried) - 400 g
Onion - 1 piece
Cheese - 100-150 g
Milk - Fullack
Eggs - 2 pieces
Tomato - 2 pieces
Bundle of greenery (onions, dill, parsley)
Favorite spices, salt, pepper - to taste

Cooking bag with thyroids and tomatoes:

Roll out the dough, put into shape, lubricated with oil, form high sides (2-3 cm). Fully a fork, sprinkle half grated cheese. Bake in the oven at 170 degrees for 10 minutes.
Mushrooms are crushed (dried pre-soak, then squeeze), fry with onions until ready.
Mushrooms lay out over the test, salt, add spices to taste.
Greens chop and lay out over mushrooms.
Tomatoes cut down her slices and lay out in a circle over the greenery, salt.
Eggs beat, add milk, the remaining part of the grated cheese, salt, if desired, add spices.
Pour the quiche resulting with a mixture and bake in the oven at 180 degrees for 30-40 minutes, until readiness.

5. Pirate Kish with bacon, cheese and spinach

Ingredients for 8 servings:

Dough:

1.5 glasses of flour
1.5 teaspoon sugar
0.5 Tsp Salt
6 tablespoons of butter
2 tablespoons margarine
1/3 cup of very cold water
A bit grated cheese

Filling:

4 bacon strips (optional)
1 big finely chopped bulbs
1 crushed garlic clove
200 - 220 grams of large chopped spinach leaves
3 large eggs
1 1/3 cup of solid milk
1 teaspoon of the Djanskoy mustard
1/2 teaspoon salt
1/2 teaspoon of black pepper

Cooking:

From flour, sugar and salts knead the dough. Add margarine and oil.
Sprinkle with dough with water. Wooden spoon, quickly mix the dough and form the ball out of it. Put the ball on the flour-grained surface and post a little more.
Put the dough on a large piece of polyethylene film and roll it into a disk with a thickness of about 1, 5 cm. Wrap the disc of the film and put in the refrigerator for 1 hour until it hardens.
When the dough is cooled, slightly lubricate the oil with a round baking shape and put aside. Sprinkle a big piece of wax paper with flour and lay the dough on it. Roll the dough into the circle in the size of the baking form, plus a little on the edge of the sile.
Turn the dough together in the wax paper and put it in the form. Separate paper and store the dough gently, pressing the edges to the walls of the form. Try to do not stretch the dough.
Put the form in the refrigerator for 15 minutes. Preheat oven to 220 degrees.
Remove the dough from the refrigerator and tightly cover the foil. Pour rice or dried beans onto foil, filling the form half, and bake the oven for about 20 minutes on the middle shelf. Remove from the oven and remove the foil along with the beans.
Pass the dough several times for a fork and again put it in the oven. Dog fire up to 200 degrees and bake another 10 minutes. Remove out of the oven and immediately sprinkle with grated cheese, filling punctures from the forks so that the cheese melted and then the egg mixture did not flow. Put the form for a while aside until you cook the filling.
Fry bacon in a big pan, until he becomes crisp, and put it on a plate. Drain excess fat from the frying pan, leaving about 2 tablespoons. If you do not use bacon, just warm up 2 tablespoons of vegetable oil in a frying pan. Add a bow and fry on medium heat about 8 minutes before transparency. Add garlic and spinach. Cover the frying pan with a lid and extinguish vegetables for 3-5 minutes, sometimes stirring until they are gentle and soft. Remove the frying pan from the fire.
In a big bowl, sculpt the eggs and then interfere with milk, mustard, salt and pepper. Put ready-made vegetables on the dough and sprinkle half cheese. Cook on top of bacon. Now slowly pour the filling with the egg mixture and sprinkle the remaining cheese.
Bake the kish on the central shelf of the oven at 200ºС 40-45 minutes, until it is slightly shrouded. Remove out of the oven and let the minimum of 30 minutes.

Serve warm, room temperature or cooled.

6. CISH PIR with mushrooms and spinach

Ingredients:

Wheat flour - 0.25 kg
Rye flour - 50 grams
Ricotta - 0.2 kg
Salt - 1 \\ 2 teaspoons
Sugar sand - 1 teaspoon
Test Basin - 2.5 grams
Ground pepper ground - 0.2 teaspoons
Milk cow - 2 tablespoons
Creamy oil - 65 grams
Mushrooms (champignons) - 0.35 kg
Spinach - 0.3 kg
Onion - 1 bulbs
Salt to taste
Muscat walnut grated - 1 pinch
Solid cheese - 150 grams
Chicken Egg - 2 pieces
Cow's milk - 150 ml

How preparing kish with mushrooms and spinach:

Mix rye and wheat flour, add salt, sugar, baking powder and mix thoroughly.
Add butter, ricotta and milk and beat in a kitchen combine or mixer
Roll over the resulting dough and form flights as on pizza.
Purify the dough for a fork around the perimeter and send to the refrigerator for 20 minutes
Spinach leaves (without stalks) Cook two minutes
Onions and mushrooms grind and fry on cream oil before cooking
Mix with spinach mushrooms, salt, pepper and give a little cool
We divide our entire grated cheese on 2 equal parts. One half we wipe the dough, and we distribute the entire stuffing on top.
On top of mushrooms and spinach sprinkle with a remnant cheese.
We whip the egg with milk and pour the whole mushroom-cheese filling
We send to the oven preheated to 160 degrees for 25-30 minutes
After cooking, the pie should be breeding and cool.

Bon Appetit!

Want to learn how to cook sophisticated French pastries? Then start with the pike of Kish! And how to make a sand crispy basis for him, read in a step-by-step recipe with photos. Video recipe.

Kish is a traditional French unsweetened outdoor cake, also known as Laurent pie with egg-based filling and milk. Its peculiarity is to prepare the base from the sandy crumbly dough (bricken) and fill. And then the baking of the mixture of cheese, cream, eggs, milk and other components should be baked. In this review, we consider how to prepare the basis for the product with photos and phased instructions - the dough for the cake of Kish.

The dough for a French product is obtained crumbling, crunchy, while gentle and soft. Baked KISH in deep round shape with a diameter of 20-25 cm with vertical corrugated sides. The dough can be immediately prepared in large quantities, divide into parts and freeze the future. And when it is necessary to defrost in the refrigerator on the bottom shelf and bake fresh pie. Having in stock, the recipe for a sandy blank can be constantly furnace kiche with different fillings that there are many options. For example, cake with cheese, chicken, mushrooms, spinach, salami, etc. French kish is delicious and simple. It provides a cook full of fantasy. The cake will decorate any table and can become a basic dish for a small company in accompaniment with a glass of wine.

Calorie per 100 g - 495 kcal.
Number of portions - 300 g test
Cooking time - 10 minutes for kneading, plus time for cooling in the refrigerator before baking

Ingredients:

Creamy oil - 100 g
Flour - 200 g
Salt - chipotch
Food soda - 0.5 ppm
Eggs - 1 pc.

Step-by-step cooking for cake cake, recipe with photo:

1. In the kitchen processor, install the "Cutting Knife" nozzle. Cold butter Cut pieces and put in the combine bowl.

2. Add raw eggs to oil.

3. Pour the flour in the combine, which is desirable to sift through the fine sieve, so that it is enriched with oxygen. So the cake will be more gentle and softer. Also add salt and food soda.

4. Check the elastic dough so that it does not stick to the walls of the dishes and hand. If you do not have a kitchen combine, then knead the dough with your hands. But then do it quickly, because Shortbread dough does not like warmth hands, from which it will lose a crunch in the finished product. For manual kneading oil, cut the oil with small pieces or soda on a large grater.

The kneaded dough for the kish pie Put in a plastic bag that tightly wrap and send to the fridge for half an hour or freezer for 15 minutes. Then proceed to baking the product.

See also a video recipe, how to prepare the dough for the sisha - French open cake.

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