Prepare the dough.
To do this, put flour, salt and cold butter cut into cubes into a blender bowl. Chop until you get fatty 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.
Form the dough into a ball, wrap it in cling film and put it in the refrigerator for 30-40 minutes.
Remove the chilled dough from the film and roll it out into a layer 4-5 mm thick. Place in the mold and press against the bottom and sides of the mold. We cut off the excess.
Place a sheet of foil on the surface of the dough and pour a load (beans, peas or rice) on top.
Place in an oven preheated to 180 degrees and bake for 7 minutes. We take it out, remove the foil with the weight, and prick the bottom with a fork. Return the pan to the oven and bake for another 5 minutes.
Take it out again and leave it. We don't turn off the oven.
To fill the chicken thigh fillet, add salt and pepper. Fry in vegetable oil over medium heat until cooked through, about 7-8 minutes per side.
Transfer to a plate.
Thaw the broccoli and cut it into medium-sized pieces.
If using fresh broccoli, first blanch it for 3 minutes in boiling salted water.
To fill, 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 place it in the baked dough base.
Add a fill.
Place in an oven preheated to 180 degrees and bake until the filling sets, about 20-30 minutes. Let the finished pie stand for 10 minutes at room temperature, then cut and serve.
Bon appetit!
I know for sure: if the way to a man’s heart is through his stomach, then it is paved with pieces of this pie. Laurent's chicken and broccoli pie has three obvious advantages: it's very tasty, very filling and very mysterious - you'll never guess what it's made of. And actually the biggest difficulty that happens with this pie is to resist the temptation to tell what kind of filling it is. So let's learn to keep secrets and get down to business along the way.
Ingredients:
- 2 medium or 1.5 large chicken breasts,
- 300 g frozen broccoli,
- 2 medium onions.
- 80 g cream,
- 2 medium eggs
- 100 g cheese,
- 1 teaspoon nutmeg (optional, but highly recommended)
- 200 g flour,
- 100 g butter,
- 5 tbsp. spoons of ice water,
- a pinch of salt.
As you can see, the filling consists of 90 percent dietary ingredients. But the pie doesn’t feel dietary at all! And this is what I like most about the Laurent pie.
We bake Laurent pie with chicken and broccoli
The dough for Laurent pie is made in the simplest way, without eggs or sour cream. Just two ingredients – flour and butter. Well, some water and salt.
This dough is made very simply: flour is poured onto a board, a piece of butter is placed on top (the colder the better). And with a knife, the butter is cut into pieces and mixed with flour. Quite quickly you get crumbs the size of a pea. Pour everything into a bowl, pour in water, quickly mix with a spoon and then form a ball with your hands. The less you knead the dough, the tastier it will turn out.
Place the dough in the pan and spread it with your hands over the entire surface, including the sides.
Place the pan with the dough in the refrigerator while we prepare the filling for the Laurent pie. Here everything is even simpler: take the broccoli out of the freezer, pour it into a dish and pour boiling water over it. Chop the onion and fry in vegetable oil. When it becomes transparent, add the chicken cut into pieces and fry until cooked. Chop fairly finely thawed broccoli, mix with onions and chicken. Put it in the form.
Filling: beat 2 eggs with a fork, pour in the cream, add a spoonful of nutmeg. Three cheese on a fine grater, mix with cream. It turns out to be such a funny slurry. Pour it evenly over the filling. Distribute over the surface. If there are any voids left, add a little cream.
All. Place the Laurent pie in the oven. Definitely on the lower level. The baking temperature in my oven is 180 degrees. Time – 50 minutes. Check the readiness of the pie by the color of the cheese crust. It should be light brown.
The recipe for Laurent pie or quiche Laurent dates back to the Middle Ages, when Lorraine - a region in northeastern France - was under German rule. Therefore, undergoing centuries-old changes in name and composition, being supplemented and changed, the pie began to be called exactly that - Laurent pie or Quiche Laurent. Previously, it was baked using leftover dough from baking bread, then it began to be prepared from puff pastry or shortcrust pastry. The filling may be different, but the filling is always the same - creamy cheese with egg.
Making Laurent chicken and broccoli pie takes a little work, but you'll be rewarded with a hearty and delicious pastry. Eating a warm piece of such a pie is a great pleasure, and let the whole world wait!
First we need to knead the dough, and for it we will need the following products.
Pour flour and salt into a bowl, chop the butter into pieces, rub thoroughly with your hands, trying to do it quickly and not heat the butter too much.
Make a well in the center and add the egg. Lightly shake it with a fork and use it to start gathering the dough into a ball. Add cold water as needed.
For the filling we will need the following products. If you don’t like broccoli, then you don’t have to add it, but then you will lose important and healthy vitamins))). Broccoli must first be thawed, and chicken fillet must be boiled in salted water for 20 minutes.
Fry the onions in a couple of tablespoons of vegetable oil.
Add finely chopped champignons to the onion. If the mushrooms have already been in the refrigerator for several days, they must first be peeled. Fry everything together for 10 minutes. Add a little salt and pepper, as the mushrooms immediately absorb all the spices and salt. For aroma, you can add oregano, basil or any fragrant herbs.
Cut the boiled chicken fillet into smaller pieces.
Add chicken to the pan and cook for another 5 minutes. You don’t need to add a lot of vegetable oil so that the filling doesn’t come out too greasy.
Cut the broccoli into small florets and add to the pan. Stir and fry everything together for 7-10 minutes. Then check for taste and add salt if necessary. The filling is ready.
To prepare the filling, take the following ingredients.
Mix the cream and egg with a fork or whisk, adding a little salt and nutmeg. Separately, grate the cheese and combine with the egg-cream mixture.
Remove the dough from the refrigerator and spread it in a thin layer over the bottom and sides of the mold. I didn’t grease the pan with anything or line the bottom with parchment. The bottom of the mold comes out, and the dough is quite greasy. If you want to play it safe, grease the edges of the pan with butter and sprinkle with flour.
Distribute all the filling evenly over the dough.
Pour the filling on top. The liquid part will go to the bottom, and the cheese will remain on the surface. Bake the pie in a preheated oven until golden brown. Baking temperature - 180 degrees. The time is relative, approximately 20-25 minutes, use your oven as a guide.
When the cheese on top is browned, the edges of the dough turn golden, and the kitchen is filled with an intoxicating aroma - the pie is ready. Let it cool until barely warm before removing and slicing.
Hearty and tasty Laurent pie with chicken and broccoli is ready. You can taste it.
Laurentian pie with chicken and broccoli is a godsend for the housewife; when served hot, it will provide a hearty and healthy dinner; when served cold, it is a good idea for a picnic snack.
Ingredients:
for test:
- 50 g softened butter;
- 1 chicken egg;
- 3 tbsp ice water;
- 200 g wheat flour;
- 1/2 tsp salt.
For filling:
- 300 g chicken fillet;
- 300 g broccoli (frozen is fine);
- 200 g of “Russian” cheese or any other hard cheese;
- 150 g of natural unsweetened yoghurt;
- salt to taste.
Preparation:
I tried chicken pie Laurent style at a friend’s place, really liked it and wanted to repeat this miracle at home. There was some broccoli left in the refrigerator and I decided to add it to the pie, especially since I think it goes well with chicken. And I was right! It turned out even tastier and healthier.
We need chicken fillet, boil it in boiling salted water for about half an hour.
While the chicken is cooking, prepare the dough. Grind the softened butter with the egg, add ice water.
Sift the flour, add salt and knead the dough. We put it in the refrigerator.
The pie filling is prepared as follows.
Cut the boiled breast into small slices. Fry in a hot frying pan with a drop of refined vegetable oil for a couple of minutes, stirring constantly. Add the broccoli, separated into florets (do not defrost frozen broccoli; if using fresh broccoli, add an additional 1/2 cup of water), cover with a lid and, stirring occasionally, cook over low heat until the cabbage is soft.
Salt to taste, add finely chopped onions, natural unsweetened yogurt, cover again and simmer for another 1-2 minutes.
Grate the cheese into the frying pan on a fine grater, mix carefully and remove from heat.
Roll out the chilled dough a little, then transfer it to a baking dish (it is more convenient if it is a sliding form with a removable bottom) and, kneading it with your fingers, form low sides.
Using a fork, poke holes all over the surface of the pie.
Step 1: Preparing the products.
Chicken meat must be thawed, washed under running water, after which all films and excess fat, if any, are cut off from it. Chicken fillet is required later cut into small cubes. Onions need to be chopped half rings. To do this, first peel the onion, wash it and cut it in half, and then cut it crosswise. Fry the onion in a frying pan until golden brown. Fry the chicken in a small amount of vegetable or olive oil. Combine the onion and meat and fry the ingredients some more approximately 10 minutes. We wash the broccoli, divide it into florets and cook them in boiling slightly salted water. 2-3 minutes. Then we put them in a colander and leave to drain.Step 2: Prepare the test.
Separately in a small cup in warm water no more than 40 degrees add yeast and sugar, mix everything and leave for 15 minutes. Meanwhile, let’s make the dough: take a large bowl and pour half of the previously sifted flour into it. Beat the egg into the resulting mass, add butter and salt, and knead the dough gradually, adding the remaining flour. The last step is to add 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 place it next to the oven that is turned on. Step 3: Bake the pie.
Knead the risen dough and roll it out into a thick sheet. 4-5 millimeters slightly larger than the width of our baking dish. To prevent the dough from sticking to the table or cutting board and rolling pin, sprinkle them with a small amount of flour. Grease the baking pan with softened butter or margarine, and distribute the dough evenly over the entire surface of our pan. Place meat with onions and broccoli on the dough. First mix the grated hard cheese, egg, sour cream and spices, salt and pepper the mixture, then pour it on top of our pie. We send the product to a heated oven to 200 degrees for 25-30 minutes.
Step 4: Serve the broccoli and chicken pie.
Ready pie cool completely and remove from the mold. Serve whole, then cut into portions with a sharp knife. The dish can be eaten plain with tea or juice, or served as an appetizer with other dishes. Thick sour cream is a perfect sauce for the pie. Additionally, you can decorate the product with sprigs of fresh herbs. Bon appetit!
Seasoning the pie dressing with oregano will perfectly highlight the delicious taste of this pie.
If the water temperature is more than 40 degrees, the yeast will “die” and the dough will not rise and will become rubbery to taste. At this temperature, you can freely touch the water without burning your finger.
For the pie, you can also use minced chicken, which must be fried with onions for 5 minutes and distributed evenly over the entire surface of the dough sheet.