Pastoral Chicken Egg and Vegetable Pie

Name: Pastoral Chicken Egg and Vegetable Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pipi; 46g butter; 1g salt; 12ml milk; 60g Low-gluten flour; Some Stuffing; 1/4 onion; Some spinach; 1 piece egg; 30g Chicken paste; Some pepper; Some Mozzarella

by Pollycs

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The savory pie is like an open pie or it should be called a French custard aptly. Randomly add vegetables—spinach, asparagus, onions, cheese, mixed with milk or fresh cream in the egg mixture, pour it on the pie crust that is baked soft like a salty cookie, sprinkle cheese on the surface, and bake it in the oven. A golden and attractive French salty pie. As long as the ingredients are plentiful and fresh, and the heat of baking when served, there is almost no possibility that it will not taste good. The rich aroma of milk, egg and cheese sounds very attractive.
Perhaps the relative sweet pie selection of salty pie fillings is also in line with the Chinese stomach. The vegetable combination of Italian air-dried tomatoes with green sauce, spinach, asparagus, and onion, or my spinach, onion and chicken combination today, or even Kung Pao chicken, shredded pork with fish flavor, and other Chinese home-cooked dishes are also ok. Don’t like pie crusts. After preheating them directly in a pan or electric baking pan, fry them on low heat until the cakes are colored and the inside is solidified, which is also a nutritious breakfast.
How to make salty pie? People who want to lose weight don’t have to look down here if they see this!!!"

Pastoral Chicken Egg and Vegetable Pie

1. Cut the butter into small pieces and put it in a basin, sift the flour, and put the salt in milk at room temperature

Pastoral Chicken Egg and Vegetable Pie recipe

2. Whip the butter with eggs and add a little bit of milk, sift in the flour, and stir slightly into a dough. Place the dough on the workbench. Use your palm to push and flatten the dough. The dough becomes even.

3. Wrap it in a plastic bag and put it in the refrigerator for 2 hours

4. Roll the dough pin flat and roll it out to a thickness of 3mm, put it in the mold, and poke a hole with a fork

5. Put greased paper and heavy stone on the bottom of the pie

6. Bake at 180 degrees for 10 minutes

7. Remove the spinach root and blanch in water and cut into sections, sauté the onion and butter until fragrant, add the spinach and chicken paste and continue to fry, add appropriate amount of salt and pepper, fry until soft and serve

8. Pour into the milk and eggs, add a little salt and freshly grind the pepper, stir well

9. Pour into the pre-baked pie and sprinkle with mozzarella

10. 180 degrees 40min

11. Take a bite

Tips:
Pie Pi:
46g butter, 1g salt, 12ml milk, 60g low-gluten flour
stuffing:
Spinach, onion, 1/4 egg, 1 milk, 50ml, butter, 10g, chicken, 30g, pepper, salt, mozzarella, and no oven, if you don’t like the pie crust, just preheat it in a pan or electric baking pan, and fry it on low heat until The cake is colored and solidified inside is also a nutritious breakfast.