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MWMS70811
Chicken pie with leek and emmental
Cake from the oven with chicken, leek and Swiss Emmental cheese.
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Line the spring form with the baking paper. Cover with thawed slices of dough and press the seams closed.
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Cut the chicken into cubes of 1.5 cm. Sprinkle with salt, curry powder and pepper.
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Heat the oil in a frying pan and fry the chicken in 4 min. Golden brown.
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Wash the leeks and cut into thin rings.
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Add the leeks to the chicken and cook over medium heat in 4 min. Until done.
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Allow the chicken and leek to cool for 5 minutes in a bowl.
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Beat the eggs with the whipped cream and cheese. Mix through the chicken-leek mixture.
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Spoon the filling into the spring form and fold the dough borders over it.
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Spray the worktop with the flower. Roll a round, thin piece with a diameter of 24 cm from the rest of the dough.
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Cover the filling with the piece of dough and carefully press the edges.
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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.
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Nutrition
620Calories
Sodium0% DV1.376mg
Fat65% DV42g
Protein86% DV43g
Carbs3% DV9g
Fiber20% DV5g
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