Filter
Reset
Sort ByRelevance
JANET D
Chicken pie
Pie of chicken fillet, eggs, tarragon, port, smoked bacon, pistachios, duck fillets and tomato.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 150 ° C.
-
Put the chicken fillet with the eggs, tarragon, port and salt in the food processor and grind. Line the cake mold with the bacon slices.
-
Scoop ¼ of the chicken mixture into the mold. Divide the pistachios over it. Cover with ¼ of the chicken mixture.
-
Put the duck fillets on it. Cover again with ¼ of the chicken mixture.
-
Divide the to over and cover with the rest of the chicken. Fold the overhanging slices of bacon inside.
-
Put the cake tin into a roasting pan in the oven and fill the roasting pan halfway with water. Fry the pie slightly below the center of the oven for about 1 hour.
-
Remove from the oven and pour the released fat from the pie. Allow to cool in the mold. This takes about 3½ hours.
-
Pour the pie on a shelf and cut into slices.
Blogs that might be interesting
-
20 minAppetizermeat tomato, watercress, Beef broth, lemon juice, White bread, butter,clear broth with tomato and water steamer
-
20 minLunchegg, milk, cream, oil, butter, smoked salmon, ricotta, dill, lemon,omelet with smoked salmon and ricotta
-
45 minAppetizerbeet, olive oil, butter, gorgonzola, steak, watercress, lamb's lettuce, Apple, apple vinegar, White wine vinegar,grilled steak with fruity beet salad
-
50 minAppetizermedium oranges, lemon, cane sugar, fresh cranberries, cinnamon stick, fresh thyme, white raisins, coarse Ardennes pâté, radish, thyme,pate with cranberry compote
Nutrition
310Calories
Sodium19% DV465mg
Fat31% DV20g
Protein58% DV29g
Carbs1% DV3g
Fiber4% DV1g
Loved it