Chicken pie with leek and emmental

Name: chicken pie with leek and emmental
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 6 slice dough for savory pie freezer; 1 tl curry powder; 2 tl sea salt; 400 g chicken fillet; 2 el traditional olive oil; 600 g leeks; 100 g grated emmentaler; 125 ml fresh cream; 3 medium sized egg; 2 el baking flour to pollinate

Cake from the oven with chicken, leek and Swiss Emmental cheese.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (Ø 24 cm)

Directions

Preheat the oven to 190 ° C.
Line the spring form with the baking paper. Cover with thawed slices of dough and press the seams closed.
Cut the chicken into cubes of 1.5 cm. Sprinkle with salt, curry powder and pepper.
Heat the oil in a frying pan and fry the chicken in 4 min. Golden brown.
Wash the leeks and cut into thin rings.
Add the leeks to the chicken and cook over medium heat in 4 min. Until done.
Allow the chicken and leek to cool for 5 minutes in a bowl.
Beat the eggs with the whipped cream and cheese. Mix through the chicken-leek mixture.
Spoon the filling into the spring form and fold the dough borders over it.
Spray the worktop with the flower. Roll a round, thin piece with a diameter of 24 cm from the rest of the dough.
Cover the filling with the piece of dough and carefully press the edges.
Fry the cake in the middle of the oven for about 40 minutes until golden brown and done. Let rest for 5 minutes and then cut.