Chicken and mushroom pie with filling. Laurent pie with chicken and mushrooms: recipes

Step 1: Prepare the dough.

Softened butter (do not melt) must be mixed with the egg. There is no need to achieve a homogeneous mass here. Then add water, flour and salt to a bowl with butter and knead the dough. Wrap the finished dough in cling film and place in the refrigerator for 30 minutes.

Step 2: Prepare the filling.

While the dough is in the refrigerator, we begin to prepare the filling from mushrooms and chicken fillet. We will need to boil the meat, so we can put it in at the same time as we begin the process of kneading the dough. While we are kneading it, the fillet is just cooked. In general, it should take us 20 minutes to do everything. After the fillet has cooled, it must be cut into small cubes. The onion must be peeled, washed and finely chopped. Wash the mushrooms (I prefer champignons) and cut them into small pieces. We put a frying pan on the fire, after pouring vegetable oil into it. As soon as it heats up, add the onion to fry. Add mushrooms to it and fry for another 10 minutes. Then add a little salt and add chopped chicken fillet. And fry for another 10 minutes. After which the filling will need to be cooled.

Step 3: Prepare the fill.

The first step is to grate the cheese on a fine grater. Take a bowl and beat eggs in it. Add cream or sour cream to them, then grated cheese and mix everything well. If there is a need to add salt, then add salt!

Step 4: Prepare Laurent pie with chicken and mushrooms.

Set to preheat the oven to 200 degrees. Line a mold (I used a diameter of 27 cm and a height of 3 cm) with baking paper, lay out the dough and make sides. Then put the filling on the dough and distribute evenly. Pour the filling on top and place in the oven to bake for 30-45 minutes.

Step 5: Serve Laurent pie with chicken and mushrooms.

Once the cake is cooked, you will need to remove it from the oven and let it cool slightly. It can be served as a separate dish or as an additional dish. If Laurentian pie is the main dish, then semi-dry white wine is perfect for drinking. Bon appetit!

If you don't have parchment paper, you can simply grease the baking sheet with a piece of butter and lightly sprinkle flour on top, this will ensure that the cake does not stick to the baking sheet.

As a filling, you can use not only chicken fillet, but also ham.

You can add a little greenery to the filling.

Laurent pie or open quiche Laurent is a classic pastry of French cuisine. A very popular dish that can be easily prepared at home if you know little tricks that can make the dough thin and crispy and the filling juicy. Laurent pie consists of several layers and stages; first we make and bake a thin shortbread crust with sides. Then we will prepare the ingredients for the filling. This recipe will be filled with mushrooms and chicken.

The main feature of the Laurent pie is the creamy filling with the addition of eggs; the filling covered with such a mass will be somewhat reminiscent of julienne. The pie turns out very tasty and filling; if you don’t eat it right away, you can put the leftovers in a bowl and then reheat it.

Ingredients

• For the test:
• Flour (wheat) – 200 g;
• Butter – 100 g;
• Yolk – 1 pc.;
• Salt - a pinch;
• Ice water - 5 tbsp. l.
• For filling:
• Chicken fillet (breast) – 400 g;
• Champignons – 800 g;
• Leek – 300 g;
• Vegetable oil – 50 ml;
• Nutmeg, pepper – 1/2 tsp;
• Salt - to taste;
• Thyme - to taste.
• For filling:
• Eggs – 3 pcs.;
• Cheese (semi-hard) – 170 g;
• Cream (fat content from 20%) – 180 ml;
• Salt - to taste.

How to make French chicken and mushroom pie

The dough is the basis of the Laurent pie, and it needs to be prepared in a special way! First, put the boiled water in the freezer so that it becomes ice-cold. Add a pinch of salt (no more than one teaspoon) to the sifted flour and mix. Then add room temperature butter cut into cubes and one yolk and make crumbs.

Add seven incomplete tablespoons of ice water to the crumbs.

Knead the dough first in a bowl, then on the board for no more than 15 minutes, then round into a ball. Wrap in cling film and place in the upper compartment of the refrigerator for an hour.

For the filling, cut the boiled chicken breast into medium cubes; Cut the white part of the leek into rings and chop the champignons into thin slices. First fry the onions in vegetable oil, then the mushrooms until the moisture is removed, add the chicken and a little broth or water. Salt, pepper, season with nutmeg and thyme leaves.

To fill, beat the eggs in a bowl with a whisk, add cold cream and grated cheese. Don't beat the mixture, just stir. Lightly salt and leave at room temperature for half an hour.

Roll out the dough thinly to form an uneven circle. It is not necessary to align the edges.

Take a springform pan (diameter = 26 cm), lightly grease it with butter, and sprinkle with flour. We lay the rolled out dough so that low sides of about 3.5 cm are formed. We mask the unevenness with an overlap.

Cut out a circle from baking paper, add a load of beans, peas, lentils, and put the pan in the oven for 10 minutes at 160C.

We remove the load, and put the filling in the center of the resulting “basket”, distributing it evenly. Add a fill.

Set the cake to bake in convection mode at 180C for 30-45 minutes.

Open the mold, transfer the Laurent pie with chicken and mushrooms to a wide dish, decorate with thyme leaves.

The baked goods taste equally good hot or cold. The cut shows how much filling there is.

We all know that the most exquisite and delicious dishes are related to French cuisine. It is the cuisine of this European country that delights us with delicious, amazing dishes. French pastries are especially tasty and refined. This article will tell you how to prepare a stunning Laurent pie with chicken and mushrooms at home.

Laurentian pies are prepared using a variety of ingredients. You can add red fish, pineapples, hot peppers, pork or beef, soy, asparagus and much more to the pie. But today you are learning to cook the classic Laurent pie with chicken and mushrooms. Previously, the recipe for this pie was kept secret by French chefs and was not available to the general public. However, today, any woman or man can prepare it at home. Moreover, during the preparation process you will only need ordinary products that are available in every store in your city or village.

This pie would not be a shame to serve on a holiday table, or even on a New Year’s table. Your guests will definitely appreciate its exquisite taste, and due to the fact that only simple products are used in cooking, and the culinary process does not take much time, you can delight your household with Laurent pie with chicken and mushrooms not only on holidays, but also on ordinary gray days. Moreover, any housewife knows how much a well-prepared gourmet dish can lift the spirits of her household.

What ingredients do we use?

To prepare a delicious dish we will need the following ingredients:

• 300 grams of champignons;
• Chicken fillet – 300 grams;
• Approximately half a medium onion;
• 20% cream - 180 milliliters;
• 3 chicken eggs. Two of them go into the filling, and one into the dough;
• Hard cheese – 150 grams;
• 200 gr. flour;
• Softened butter – 50 grams;
• Boiled water – 3 tablespoons;
• Salt - half a teaspoon;
• Spices;
• Vegetable oil

The quantities of ingredients are indicated to prepare a pie for 6-8 servings.

• In addition to champignons, you can use almost any mushroom. If these are not available, then milk mushrooms, porcini mushrooms, honey mushrooms and others are perfect. It is better not to use oyster mushrooms.
• Instead of chicken fillet, you can use lean pork, or red fish meat - salmon, salmon or trout. The taste won't be any worse. It is not recommended to use duck or lamb meat, as it has a specific taste and smell that combine rather poorly with other products.
• You can add a little more onion. This will only make the pie juicier. Just don't overdo it.
• Some housewives, in order to save money, use cheaper varieties of cheese when preparing salads, but in the case of our pie this will not work. Since 30% of the taste of the pie depends on the cheese.
• You can also add more butter if there are no people in your family who are on a diet.
• Instead of boiled water, you can use mineral water or plain tap water.
• As for spices: every woman has her own favorite herbs that suit both her and the whole family’s taste. Here you can use them.
• According to the original recipe, the pie is prepared using olive oil. However, regular sunflower oil can work just fine.

Experienced housewives can skillfully combine components. They never make mistakes when adding new products. However, if a girl is behind the stove for the first time, then she is not yet recommended to conduct experiments, but it is better to strictly follow the given recipe. Take note, young housewives.

Cooking Laurent pie with chicken and mushrooms

The basis of any pie is, of course, the dough. That's where we'll start.

To begin, take a shallow bowl, put pre-prepared butter there, and break one egg. Mix everything thoroughly. After this, add cold water, flour and a whisper of salt to the mixture. If you mix the mixture with a mixer, this process will be faster. However, in its absence, everything can be easily done by hand.

Knead the dough until it turns into a homogeneous mass, wrap it in cling film and put it in the refrigerator to cool for half an hour.

While our dough is resting in the refrigerator, we will make the filling for the Laurent pie with chicken and mushrooms.

First, take the prepared chicken fillet. Boil it until fully cooked, chop finely. How exactly to cut the fillet depends on your taste. Some housewives shred chicken meat extremely finely, while others prefer larger pieces. Chicken fillet does not need to be boiled until fully cooked. You can also put half-raw meat in the pie filling. It will reach the desired degree of readiness in the oven, but it will only be juicier. You can also use chicken legs instead of chicken breasts, as they are fattier and juicier. But if your family has people who watch their figure or are on a diet, then it’s better not to do this, because they definitely won’t thank you for such an initiative.

The next step is mushrooms and onions. Pour a little vegetable oil into a frying pan, and then fry the mushrooms and onions. First, the onion is fried, after a few minutes we add our champignons or other mushrooms to it, fry over medium heat until all the moisture from the mushrooms has evaporated.

After the mushrooms are well browned, throw the chopped chicken into the frying pan. Salt, pepper, sprinkle with nutmeg or other spices to your taste. You can add suneli hops or curry. These seasonings can give the pie a more piquant and refined taste.

The main part of the filling is ready. Now we proceed directly to the formation of the pie. It's time to take the dough out of the refrigerator. Roll it out, give it the desired shape and place it on a baking sheet or baking dish. The bottom of the pan must be greased with oil to prevent the cake from sticking, or place parchment paper on the bottom. Once you have placed the dough, make sure there are edges on the edges.

After this, lay out the filling and distribute it evenly over the bottom of the pie.

The next step is preparing the top of the pie. For this we need cheese, eggs and cream. Beat 2 eggs prepared in advance thoroughly. Grind the cheese on a coarse grater, add the egg mixture and pour the cream there. Mix everything thoroughly and pour it over the pie filling, evenly distributing the mixture over its surface.
The pie is ready. All that remains is to put it in the oven.

Preheat the oven to a temperature of 180 degrees, and then place the pie there for 30-40 minutes. If you want it to be more baked and crispy, place it in the broiler for 40 minutes. Thirty-five minutes is considered the optimal cooking time for this pie.

After the pie is ready, you can sprinkle chopped herbs on top to make it even more beautiful and serve. This pie can be the main hot dish on the holiday table, and also serve as a hot snack for tea. It can be served as a cold snack with strong drinks, because even after it cools down, it will not lose its amazing taste.

As soon as the pie is ready, do not rush to cut it and serve it right away. It needs to be given time to cool: The point is this - it is not recommended to immediately eat the dough that has just been removed from the heat.

What determines the taste of the pie?

Many people believe that the taste of a dish depends largely on how it is prepared, and it also matters whether all the necessary proportions are met. However, it is possible to make a small error in the proportion of the components that make up the pie. If you add a little more cheese, meat or mushrooms, and put the pie in the oven, not for 35 minutes, but for 40, then there won’t be much of a taste difference between the options. However, such experiments can only be carried out by experienced housewives who have been standing at the stove for many years.

Products play the main role in shaping the taste of the pie. In the case of this pie, the components that determine its taste are: cheese, meat and mushrooms. And therefore, the taste of the pie will directly depend on the quality of these particular products. Spices play a huge role in shaping the smell of the pie, so it is better to use only those herbs whose smell you like.

Keep this in mind when you make the pie, and your guests or family members will definitely praise your cooking skills and ask for more.

Bon appetit.

Laurent pie or quiche Laurent is very popular and delicious. The fillings can be meat or vegetable, the filling is always sour cream. Today I'm cooking with the classic filling - chicken and mushrooms. There are two filling options for Laurent pie: with cream and cheese or sour cream + eggs + cheese; I prefer to cook with the addition of eggs.

To prepare Laurent pie with chicken and mushrooms, prepare the ingredients according to the list.

Mix soft butter with egg and salt.

Gradually add flour to the egg-butter mixture and knead the dough. While we prepare the filling, put the dough in the refrigerator.

Cut the chicken fillet into pieces. Fry in oil over low heat.

At the end of frying, add chopped mushrooms and diced onions. At the end of frying, salt and pepper the meat and mushrooms to taste.

Roll out the dough into a circle according to the size of the mold, place it in a mold lined with paper, this will make it easier to remove the pie from the mold if it is not detachable. The size of my form is 26 cm.

To fill, thoroughly mix sour cream and eggs.

Add grated cheese and mix again.

Place the filling on the dough.

Fill the filling with sour cream and cheese filling.

Decorate the pie with slices of tomatoes and champignons.

Bake Laurent pie with chicken and mushrooms in a preheated oven at 180°C for 35-40 minutes, use your oven as a guide.

Quiche Lauren is ready. Bon appetit!

Date: 2014-10-17

I am glad to welcome all guests and regular readers of our site! Today on our menu is a hearty and incredibly tasty Laurent pie with chicken and mushrooms. This dish is also called Quiche Laurent (French cuisine), it is an open pie with a base of unsweetened shortcrust pastry and a juicy filling of chicken with mushrooms in a creamy cheese filling. By the way, you can experiment with the filling to suit your taste by adding your favorite ingredients (for example, eggplant, broccoli, etc.). For the juiciness and beauty of the dish, we will decorate our Quiche Lauren with cherry tomatoes. Well, if you have several eggplants in stock, I also suggest preparing a delicious one in a tender and juicy cheese and sour cream filling.

Ingredients for the dough:

• Butter – 125 gr.
• Eggs – 1 pc.
• Water – 3 tbsp.
• Flour – 250 gr.
• Salt – 0.5 tsp.

For filling:

• Chicken fillet – 300 gr.
• Mushrooms – 300 gr. (I have white ones)
• Onion – 1 pc.
• Cherry tomatoes
• Salt, ground black pepper

For filling:

• Hard cheese – 150 gr.
• Sour cream – 250 ml (you can use heavy cream)
• Eggs – 1 pc.

Preparation:

First, let's make shortcrust pastry for the base of the pie. To do this, mix softened butter with flour, water, egg and knead into a loose dough. Wrap it in cling film and put it in the refrigerator for half an hour.

Let's make the filling for the Laurent pie. To do this, you need to peel the onion, cut it into half rings and fry it in vegetable oil in a frying pan. Cut the mushrooms (I used white ones) into cubes and add to the onion, stir and simmer for another 5 minutes.

Then add the diced chicken fillet and simmer until the chicken is done, don't forget to season to taste.

To fill, mix grated cheese, sour cream (or cream) and egg.

Roll out the dough into a layer and place it in a baking dish, forming sides (I did not roll out the dough, but leveled it with my fingers into the mold).

Place the chicken and mushroom filling on the dough and smooth it out.

Cut the cherry tomatoes in half and place cut side down on top of the filling.

Top the pie with the prepared filling.

Bake in preheated to 180 degrees. oven for about 45-50 minutes until the filling and dough are browned.