Cooking dough.

To do this, put flour, salt and diced cold butter in a blender bowl. We chop until we get greasy crumbs.

Add water and knead the dough as quickly as possible. Do not knead for too long, otherwise the butter will melt and the dough will turn out wooden.

We form a ball from the dough, wrap it in cling film and put it in the refrigerator for 30-40 minutes.

We take out the cooled dough from the film and roll it into a layer 4-5 mm thick. We put it in the form and press it to the bottom and sides of the form. We cut off the excess.

We put a sheet of foil on the surface of the dough, pour a load (beans, peas or rice) on top.

We put in a preheated oven to 180 degrees and bake for 7 minutes. We take out, remove the foil with the load, prick the bottom with a fork. Return the mold to the oven and bake for another 5 minutes.

We take it out again and leave it. We do not turn off the oven.

For the filling of the chicken thigh fillet, salt and pepper. Fry in vegetable oil over medium heat until cooked through, about 7-8 minutes per side.

Transfer to a plate.

Defrost broccoli and cut into medium-sized pieces.

If using fresh broccoli, blanch it for 3 minutes in boiling salted water first.

For pouring, combine eggs, sour cream, herbs, salt and garlic. Stir with a fork until smooth.

In a bowl, combine chopped chicken, grated cheese and broccoli.

Mix the filling and put it into the baked dough base.

Adding a fill.

We send it to the oven preheated to 180 degrees and bake until the filling grabs, about 20-30 minutes. Let the finished pie stand for 10 minutes at room temperature, then cut and serve.

Bon appetit!

Step 1: Food preparation.

Chicken meat must be thawed, rinsed under running water, after which all films and excess fat should be cut off from it, if any, on your piece. Chicken fillet is required in the future cut into small cubes. Onion must be chopped semirings. To do this, first peel the onion from the husk, wash it and cut it in half, and then cut it across. Fry the onion in a pan until golden brown. The chicken is also fried in a small amount of vegetable or olive oil. Combine onion and meat and fry the ingredients for more about 10 minutes. We wash the broccoli, divide it into inflorescences and cook them in boiling slightly salted water. 2-3 minutes. Then we recline them in a colander and leave to drain.

Step 2: Test preparation.

Separately in a small cup in warm water no more than 40 degrees add yeast and sugar, mix everything and leave for 15 minutes. And at this time, let's do the dough: take a large bowl, pour half of the previously sifted flour into it. We drive an egg into the resulting mass, add also oil, salt, and knead the dough gradually, adding the remaining flour. The last step is to add the yeast and mix smooth homogeneous dough. Then cover it with a kitchen towel and put in a warm place for 1 hour. For example, we put it next to the included oven.

Step 3: Bake the cake.

Punch down the risen dough and roll out into a thick sheet. 4-5 millimeters slightly larger than the width of our baking dish. In order for the dough not to stick to the table or cutting board and rolling pin, sprinkle them with a little flour. Lubricate the baking dish with softened butter or margarine, and evenly distribute the dough over the entire surface of our form. We put the meat with onions, broccoli on the dough. Pre-mix grated hard cheese, egg, sour cream and spices, salt and pepper the mass, then pour it on top of our pie. We send the product to a heated up to 200 degrees oven for 25-30 minutes.

Step 4: Serve Broccoli and Chicken Pie.

Ready pie cool completely and take it out of the mold. Serve whole, then cut into portions with a sharp knife. The dish can be eaten just like that with tea or juice, or served as an appetizer for other dishes. Thick sour cream is perfect for the sauce for the pie. Additionally, you can decorate the product with sprigs of fresh herbs.
Bon appetit!

Seasoning the oregano pie dressing will perfectly emphasize the exquisite taste of this pie.

If the water temperature is more than 40 degrees, then the yeast will “die” and the dough will not grow and become rubbery in taste. With this temperature regime, you can freely touch the water without burning your finger.

For the pie, you can also use minced chicken, which must be fried for 5 minutes with onions and evenly distributed over the entire surface of the dough sheet.

Incredibly tasty and healthy dish - Laurent chicken pie! We have a selection of 7 best recipes with step by step photos!

• 50g - softened butter
• 1 - egg
• 3 art. l. - cold water
• ½ tsp - salt
• 200g - flour

• 300g – chicken fillet
• 300g – champignons
• ½ - bulbs
• salt, pepper, nutmeg to taste

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

To begin with, we need butter at room temperature, I melted it a little in the microwave. Then mix the butter with the egg, add water, salt, flour there. Knead a smooth dough, wrap in cling film and refrigerate for 30 minutes.

Next, do the filling until the dough comes to life. Boil the breast until tender, then chop. Fry the mushrooms with onions until cooked, add salt, pepper and nutmeg, as well as chopped fillet. Mix everything well and turn off the fire. By the way, if you wish, you can add broccoli to the filling, it turns out also insanely tasty, and even healthy)

We turn on the oven in advance, heat it to 180 degrees. Lubricate the pie mold (23 cm) with butter, I took a detachable form, it is most convenient) We take the dough out of the refrigerator, roll it out, transfer it to the mold and form the sides. We spread the filling, level it. Now let's do the filling. Lightly beat the eggs with a fork, add cream and grated cheese. Mix everything well and pour the filling evenly over the resulting mixture. Now you can send it to the oven, it has just warmed up) We bake our handsome man for 35 - 40 minutes. Cool down and serve)

Recipe 2: Broccoli and Chicken Laurent Pie

• 300 ml - water
• 3 cups - flour
• 1 - egg
• 1 tsp - yeast
• 2 tbsp - sugar
• 2 tbsp. l. - salt
• 4 tbsp - vegetable oil
• 300 gr. - chicken fillet
• 200 gr. - broccoli
• 200 gr. - cheese
• 1 - bulb
• 100 ml. - sour cream
• 2 tbsp - olive oil

Thawed chicken meat frees from veins and wash under water. For this, it is better to use a sharp knife. Peel the onion, rinse and cut into half rings. Then fry the onion over low heat until it turns red. Fried chicken pieces in vegetable oil. Next, combine the onion, meat and fry for a few minutes. Divide the broccoli into inflorescences, they must first be boiled in salted water. After the time has elapsed, transfer the broccoli to a colander and wait for the water to drain.

Pour warm water into a plate, pour yeast, granulated sugar, mix and leave to swell. In a deep bowl there should be a broken chicken egg, sugar, salt and sifted flour. Mix everything thoroughly and you can knead the dough with your hands. Then add the prepared yeast and continue to knead until smooth. Then, the dough should be covered with a lid or just a towel and left in a warm place for an hour. As soon as the dough is infused and risen, we crush it again and leave it for now.

Lubricate the form in which we will bake the cake with butter or a piece of margarine, and then distribute the dough over the entire surface. Then lay the meat with onions and broccoli. Mix grated cheese, egg, sour cream, spices, salt and pepper to taste in advance, pour over the pie. We send the form with the product to the oven and bake for 30 minutes.

When the cake is ready, let it cool and transfer to a serving plate.

Recipe 3: Loran Pie with Chicken, Mushrooms and Broccoli

• 1 - egg,
• 50 gr - butter,
• 250 gr - flour,
• 3 tbsp - cold water.

• 1 - medium-sized bulb,
• 200 gr - broccoli,
• 400 gr - fresh or frozen mushrooms,
• 300 gr - chicken fillet,
• salt,
• vegetable oil for frying.

• 2 eggs,
• 200g - heavy cream (more than 20% fat),
• 150 gr - hard cheese,
• ground nutmeg,
• salt.

Boil the chicken in advance in lightly salted water for 20-30 minutes from the moment of boiling.

If using frozen broccoli and/or mushrooms, thaw.

Knead the dough: cut the butter into pieces in a bowl, knead it a little. Add the egg, mix - no need to beat. Add water, salt, flour, knead the dough. It should be very soft. Wrap the dough in a bag, send for half an hour in the refrigerator.

Finely dice the boiled chicken fillet and onion. Mushrooms and broccoli cut into medium pieces so that when frying they do not turn into porridge.

Sauté the onion in vegetable oil until soft. You can cover the pan with a lid and simmer a little. Onions should not be crusty. Add mushrooms to the onion, fry for 10 minutes. Add chicken and broccoli at the same time, fry for 10 minutes. Stir very gently so that the filling does not turn into a puree. The finished filling must be cooled.

Prepare the filling: beat 2 eggs a little, pour cream into them, stir. Then add grated cheese and a little nutmeg. Salt.

Cover the baking dish with baking paper or grease with vegetable oil. Put the dough into it and evenly distribute it with your hands in shape. If possible, make the sides. Put the filling on the dough, pour the filling on top.

Send the cake to the oven and bake for 35-45 minutes at a temperature of 180 degrees.


Ready!

Recipe 4: Eggplant and Chicken Laurent Pie

• 1 - egg
• 150 gr - flour
• 50 gr - butter

• 300 gr - chicken fillet
• 1 - eggplant
• 1 - bulb
• ½ can - canned corn

• 100 gr - hard cheese
• 100 ml - milk
• 100 gr - sour cream

• 2 tbsp - vegetable oil

First prepare the dough for the pie. Mix softened butter with one egg and a third teaspoon of salt.

Add flour, knead the dough. It will be dense, so you have to knead with your hands.

Roll out the dough into a circle slightly larger than your baking dish. Place the dough in the form so that the sides of the dough are at least three centimeters high. Place the mold in the refrigerator for now, let it wait there while you prepare the filling.

Put the chicken fillet in a saucepan, pour boiling water, salt. Remember the rule? If the meat is cooked for the broth, fill it with cold water, if you need the meat itself, fill it with hot water. Boil for approximately 20 minutes.

Peel the onion from the husk, cut into small pieces.

Peel the eggplant too and cut into cubes.

Cut the chicken fillet into the same cubes.

Preheat the pan, pour vegetable oil into it, pour the onion into it and sauté until the pieces become transparent.

Add eggplant to the onion, fry until half cooked (about 10 minutes).

Remove the skillet from the heat and add the chicken pieces and canned corn. Salt and leave everything to cool. With this mass you will fill your Laurent pie.

Grate hard cheese on the smallest grater

Break two eggs into a separate bowl, add milk and sour cream, mix.

Pour grated cheese into this mixture, mix well. This will be the filling for the filling.

Take the dough out of the fridge and spread the filling in an even layer.

From above, carefully so that it does not flow out of the dough, pour the cheese filling, evenly distributing it over the filling.

Preheat the oven to 180 degrees, put the cake in it and bake for 45 minutes. The finished Loran pie acquires a golden color and a unique aroma.

Recipe 5: Pie with Cherry Tomatoes and Laurent Chicken

• 100 gr - butter
• 1 - egg
• 3 tbsp - boiled water
• 1 cup - flour

• 200-300 gr - chicken fillet
• 10 pcs - cherry tomatoes
• 100 gr - champignons
• 1 - bulb

• 200 ml - fat (20%) cream
• 2 eggs
• 200 gr - hard cheese
• greens to taste

Boil the chicken meat in salted water until cooked, drain the broth, put the meat on a plate and let it cool.

Cut the butter into large pieces and melt, you can use a microwave oven - melt the butter at a low temperature. Don't let the oil boil!

Break one egg into a bowl, add salt and melted butter, beat thoroughly with a whisk.

Add three tablespoons of boiled water to the mixture of eggs and butter, mix again.

Gradually pour a glass of flour into a bowl, knead the uncooked dough. Cover the bowl with a lid, put the dough in the refrigerator for 30 minutes.

Finely chop the cooled chicken meat and onions, chop the tomatoes coarsely, if you use cherry tomatoes, you can simply cut them in half.

In a separate bowl, mix the chicken, onion and tomatoes, add the chopped mushrooms - the filling for the Laurent pie is ready.

Remove the dough from the refrigerator, grease the baking dish with vegetable oil, put the dough into the mold, evenly distribute it over the entire mold, be sure to make bumpers.

Spread the filling on the dough, spread evenly over the entire form.

To fill, grate the cheese on a fine grater, break two eggs into a bowl with grated cheese, mix thoroughly. Add cream, mix again. Cut the greens to taste, add to the filling.

Cover the entire pie with filling, distribute it so that all the filling is covered.

Put the mold in a preheated oven, bake the cake at 190 degrees for 30 minutes.

Remove the finished cake from the oven and let cool slightly.

Recipe 6: Chicken Loren with Vegetables (with photo)

• 100 gr - butter
• 1.5 cups - flour
• 1 tsp - sugar
• ½ tsp - salt
• 2-3 tbsp - yogurt

• 400 gr - chicken breasts
• 1 - bulb
• 1 - eggplant
• 2 - bell pepper
• parsley

• 3 eggs
• 200 ml - fat cream
• 150 gr - hard cheese

Cut the butter into cubes, mix with flour and chop into crumbs. Add sugar, salt, yogurt. Quickly knead soft dough. Cover with cling film and refrigerate for at least 30 minutes.
Put flour as much as the dough will take (it should be soft, elastic).

Saute finely chopped onion over medium heat until translucent.
Alternately add eggplant and diced peppers. Fry over high heat for 7-8 minutes. Remove from heat, add chopped parsley.

Cut the boiled breast into cubes and combine with fried vegetables. Salt, pepper.

Roll out the dough into a layer 5 mm thick. Line the bottom of a detachable form (26 cm), form the sides.
Lubricate the bottom and sides with slightly beaten yolk (the dough will not get wet).

Lay out the filling.

For filling, mix eggs, cream and cheese.
Pour mixture over vegetables.
Sprinkle the pie with a spoon or two of grated cheese and sesame seeds.

Bake the quiche for 40-45 minutes in a preheated oven at 180℃.
Cool the cake in the form.

Recipe 7: Portioned Laurent Chicken Pie

• 100 gr - butter
• 150 gr - flour
• 0.5 tsp - baking powder for the dough

• 200 gr - boiled chicken
• 150 gr - Adyghe cheese

• 150 gr - sour cream (25%)
• 50 gr - hard cheese
• 2 eggs

Chop butter, flour, baking powder with a knife or in a food processor into small crumbs

Shape into a dough, adding 2 tablespoons of cold water if needed. Place the dough in the refrigerator for 20 minutes.

The recipe for this pie came to us from Lorraine, for which many thanks to the author who came up with such a “quiche loren”. The pie has become so popular that almost many European countries are ready to recognize it as their invention. In the classic version, shortbread dough is prepared, but puff pastry and even cottage cheese can also be used. And the filling can be the most diverse - whatever your imagination tells you, this will be the “middle”. And of course, filling plays an important role, it should be in harmony with the taste of the dough and filling. It is not a shame to serve such pastries on the festive table, guests will be pleasantly surprised. And if you cook for breakfast, lunch, dinner - a juicy piece will perfectly satisfy your hunger.

Quiche with chicken and mushrooms: recipe with photo

Very often I spoil my eaters with an open pie called "snack". He has taken root in our family, does not bother. In order not to repeat myself, I have to change the shape, the filling. I often bake for a snack at work, for breakfast. This, of course, is a “fantasy recipe”, I do not pretend to be a classic in any way, although I really want to try the real one. But perhaps everything is still ahead and I will visit French coffee houses and restaurants, treat myself to the famous Laurent pie ...

And here and now I suggest you cook a hearty pie for dinner. A simple dough for the base, not a complicated filling, combined to taste, give the pastry an unforgettable aftertaste.

Test Ingredients:

• flour - 1 cup and another 1/4 cup;
• butter - 150g;
• salt - a pinch;
• cold water - 2-3 tbsp.

Filling Ingredients:

• champignons - 3-4pcs;
• onion - 1 pc;
• vegetable oil - 2 tablespoons;
• chicken breast (fillet) - 1 pc;
• cream 10% - 100 ml;
• eggs - 2pcs;
• cheese - 70g;
• salt.

How to make chicken and mushroom quiche

For greater convenience, I will divide the recipe not just step by step, but also into three main stages: dough, filling and filling.

Dough preparation

Preparing the stuffing for quiche

1. While the dough is “resting” in the refrigerator, we cut the mushrooms arbitrarily, 6 hats can be left whole to decorate the pie on top, but it is better to cut into beautiful plates.
   
2. Onion cut into cubes.
   
3. Raw chicken meat - into pieces.
   
4. Lightly fry the mushrooms in vegetable oil and add the onion. Fry until liquid evaporates. If you wish, we select mushroom plates to decorate the top of the pie.
   
   
   
5. Mix with chicken meat, add spices, mix thoroughly and cook for another 5 minutes.
   
   
6. Preheat the oven to 200°C.
7. We take out the dough, distribute it in a form, create sides, gently lifting the dough over the form with your fingers. We pour the “load” on top of it - dry beans. We do this so that the base does not bubble and turns out to be even.
   
   
   
   
8. Let sit for 10 minutes and bake until light yellow. We take out, remove the "weighting agent".
   

Making the filling for the pie

Quiche with chicken and broccoli

As I said, you can use any filling. Someone likes meat, others like vegetables. I am for the golden mean - both, and the taste will not suffer from this. It seems to me that it is broccoli that gives the “freshness” to the pie.

What do we need:

• egg yolk - 1 pc;
• very cold water - 2 tablespoons;
• flour - 1 and 1/4 cups;
• salt - 1/4 tsp;
• butter - 150g (unsalted ice cream).

• chicken fillet - 2 pieces;
• broccoli (fresh or frozen) - 150g;
• salt - 0.5 tsp;
• onion - 1 pc;
• vegetable oil - 1-2 tablespoons;
• hard cheese - 100g;
• egg - 2 pcs.

How to make chicken and vegetable quiche (broccoli)

Cooking shortbread or as it is also called "chopped" dough. This name most likely came from the fact that flour and butter were chopped with a knife into small crumbs. But now there are so many kitchen gadgets being released that you just have time to follow the news. The food processor helps me to cope with the preparation of the dough. It is very convenient, we put the products, press the button - and our hands are clean and we save time.

1. We take out the butter from the freezer, cut into cubes. Sift flour, add salt. We put the prepared ingredients into the processor bowl, turn on the combine and wait for it to grind the butter with flour to the state of “crumbs”. The mass will not be smooth and elastic. Exactly like "spools".
   
   
2. Beat the yolk and cold (ice) water in a separate bowl until smooth. Pour the mixture into the bowl of the food processor and let it work until it forms larger and more moist "pellets", but still does not look like dough.
   
   
3. Take it out and continue kneading with your hands. But don't knead too long! It is enough to blind in a coma and stop. We roll the ball, put it on a plate, cover with cling film so that it does not become weathered and send it to the refrigerator for 30 minutes.
   
   
   
4. While the dough is chilling, prepare the filling. Rinse the raw chicken meat, dry it with a paper towel, cut into medium-sized pieces.
   
5. We clean the onion from the integumentary husk and cut into cubes.
   
6. Heat the vegetable oil in a frying pan and fry the onion until golden brown.
   
   
7. In another bowl (saucepan), fry the chicken meat.
   
8. We disassemble fresh broccoli into inflorescences, rinse in water, dry. Boil in salted water for 5-7 minutes. Do not digest, it becomes tasteless. If your cabbage is frozen, cook for 12-15 minutes without first defrosting. Do not pour a lot of water, it should slightly cover the inflorescences.
   
   
9. We take out the dough from the refrigerator. We roll it out between two sheets of parchment paper, and transfer it to the mold on a rolling pin (or on the same sheet). We remove the excess by rolling a rolling pin along the sides, the rest is carefully straightened with our hands according to the size of the form.
   
   
   
   
   
10. In order for the surface to remain smooth during baking, without bubbles, pour beans on the bottom. We will have it as a weighting agent.
    
11. We heat the oven to 200°C. We put the form and bake for 10-15 minutes until the cake is golden brown. We take out, remove the beans.
    
12. We spread the filling on the semi-finished cake - the first layer is fried onions, the second is chicken meat, we lay out the broccoli on top.
    
    
    
13. Prepare the filling - grate hard cheese. Beat the eggs, add cheese to them, if you like spices - pepper, salt, herbs there too. Mix well and pour over the filling.
    
    
    
    
14. We send the cake to the oven for another 30-35 minutes. The time depends on the oven, it works differently for each housewife.
    

The cake is browned, take out and leave to cool for 10 minutes. Then remove the cake from the mold and cool on a wire rack to room temperature. We shift to a dish, cut into portioned pieces and wait for praise from relatives.

Quiche with chicken, cheese and caramelized onions

And in this recipe, there is onion in the filling, but not simple, but fried with sugar, caramelized. The word is what, right on the teeth squeaks with caramel. And even the editor gives out that such a word does not exist - a mistake. Eh, he would try such an onion, what would he say later. But it's all lyrics, let's cook.

Grocery list:

• onions - 2 pcs;
• chicken breast without skin and bones - 1pc (400g);
• eggs - 2pcs;
• hard cheese - 150g (ideally Gruyère);
• salt and black ground pepper to taste;
• a pinch of nutmeg;
• vegetable oil;
• butter;
• balsamic vinegar - 1 tsp;
• sugar - 1/3 tsp

Cooking process

The dough is kneaded in the same way as in the first recipe. If you forgot how to cook, see “chicken and mushroom quiche”.

1. Let's start cooking caramelized onions. We clean the onion from the husk, cut into thin half rings.
   
2. Heat up the oil in a frying pan. This is where culinary experts disagree. It is believed that it is better to fry on olive oil, it most of all “fits” in taste. They also recommend mixing with creamy 1 to 1. But I prefer my own sunflower, forgive me gourmets. So, put the onion in well-calcined oil and sauté until browned, stirring often so as not to burn. As soon as it begins to take on a tan color, add sugar, and pour in balsamic vinegar. The sugar adds sweetness, the bitterness of the onion will not be felt at all, and the acid “fixes” the caramelization. We keep the pan on the stove for another 2 minutes. We're filming.
   
3. In a separate bowl, fry the chicken fillet. Do not fry until golden brown, just let it grab. Salt at the end to keep the meat juicy.
   
   
4. We take the dough out of the refrigerator, roll out the circle and transfer it to the form, straighten it with our hands, press it tightly to the base and sides. We try to distribute the thickness evenly. Top with baking paper and pour the beans or peas, it will prevent the formation of bubbles on the cake.
   
   
5. We put in the oven to bake for 15 minutes at a temperature of 200 ° C. As soon as the color becomes light golden, we take it out. Remove paper and beans.
   
6. While the base is baking, prepare the filling. We beat the eggs. Grate the cheese on a fine grater and add to the egg mass. Salt, sprinkle with pepper, ground nutmeg. We stir.
   
   
7. The first bottom layer will be the onion. Distribute it evenly, smooth the surface with a spoon. On top of it are chicken pieces. And fill the very sides with egg-cheese filling.
   
   
   
8. Again we send to bake for 30-40 minutes until fully cooked. The crust is dark golden in color - it's time to turn off the stove. As always, let it cool down a bit so that it acquires density, the filling “grabs” and we call everyone to the table.
   

We offer you an incredible recipe for a delicious and satisfying savory pie. We are sure that you, your friends and family - no one will remain indifferent to such homemade cakes. Laurent pie with chicken, mushrooms and broccoli can be called a real find for every housewife. So grab the ingredients you need and get started.

Required Ingredients

For the test

• wheat flour (highest grade) - 210 g;
• butter (72.5% fat) - 50 g;
• chicken egg - 1 pc.;
• drinking water - 3 tbsp. l.;
• salt - ½ tsp

For savory toppings

• fresh chicken fillet - 300-320 g;
• broccoli (fresh or frozen) - 200-250 g;
• mushrooms (any that you like) - 420 g;
• onion - 100 g;
• sunflower oil - 2 tbsp. l.;
• salt - 1/2 tsp.

For pouring

• cream from cow's milk (25-30% fat) - 220 ml .;
• chicken egg - 2 pcs.;
• hard cheese (any variety) - 150 g;
• nutmeg (ground) - 1 tsp

Cooking steps

Step #1. Let's start the pie recipe by kneading a simple dough. To do this, take a large and deep bowl. Beat one fresh chicken egg into it, add softened butter, mix. No need to try to make the resulting mass homogeneous.

Step #2. For this recipe, we need cold drinking water. You can simply put a bowl of purified water in the freezer for a few minutes before cooking. Add cold water to the egg-butter mass, mix.

Step #3. Now send the flour carefully sifted through a sieve into a bowl, add salt. Knead the dough that will become the basis for our Laurent pie. When you're done, roll the dough into a ball, wrap it in plastic wrap or a plastic bag, and refrigerate for half an hour.

Step number 4. It's time for the stuffing. Boil the chicken fillet until fully cooked. While the fillet is cooking, peel the onion, wash well under running water, and pat dry with a kitchen towel. Finely chop the onion and set it aside for a while. Then wash and clean the mushrooms, cut them into small pieces. When the chicken fillet is cooked, remove it from the pan, transfer to a separate plate and cool. Then cut it into small pieces.

Step number 5. Heat a skillet over medium heat. Pour in sunflower oil and put chopped onion. Fry it a little, and then add the mushrooms to the onions. Fry the ingredients for 10 minutes, salt. Add chicken and broccoli to skillet. Let everything fry for another 10 minutes, then remove the filling from the heat and cool it.

Step number 6. Prepare the filling for the Laurent pie. In a large and deep bowl, beat fresh chicken eggs, beat them a little with a special whisk. Add heavy cream, stir.

Step number 7. Grate hard cheese on a grater with large holes. Add it to the egg mass. Send nutmeg there, mix. If this is necessary, then the filling can be salted.

Step number 8. Take the dough out of the refrigerator. Roll it out and put it in a 27 cm diameter mold. Be sure to form small sides from the dough.

Step number 9. Put the prepared filling on top of the dough, spread it evenly over the baking dish. Fill the filling with egg and cream filling. Preheat the oven to 180 degrees. Bake the pie for about 40 minutes.

Step number 10. Remove the finished homemade cake from the oven. Let it cool a little in the form. Then carefully remove it and transfer it to a large flat plate or dish. Before serving, cut the Laurent pie with chicken, mushrooms and broccoli into small pieces.

The Laurent pie itself looks very appetizing! If desired, it can be decorated with fresh herbs.

Don't forget to leave a comment and bon appetit!