Chicken pie with mushrooms

For the filling

1 chicken village
300 g. fresh mushrooms
1 onion chopped
3 – 4 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 cup dry white wine
Salt, pepper
Half a teaspoon oregano, thyme, tarragon, dried rosemary
For the sheet
500 g. flour for all uses
3 tablespoons olive oil
2 tablespoons tsipouro without anise or vodka
2 – 3 pinch of salt
Water as getting
Flour opening leaf
4 – 5 tablespoons olive oil
Little sesame for sprinkling

Boil the chicken in plenty of water until soft very well. Keep the broth for another use. Remove the skin and boned chicken. Cut the meat into medium pieces.
Clean the mushrooms and cut slices.
Heat the olive oil and wilt the onion. Add the chicken to brown slightly. Put the mushrooms and cook for 3 – 4 minutes, stirring occasionally.
Add the remaining ingredients and cook until the liquid has evaporated. Let aside the filling and preparing the sheet. Knead all the ingredients together, adding a little - a little water, until you get a dough medium. The cover and allow to stay half an hour.
Divide the dough in half and open 2 leaves, such size, covering a pan 30 X 40 from. and left over a little.
Grease the pan well and spread a sheet. Pour into the filling and spread evenly. On top put another sheet and fold the edges of the bottom of the base panel. Carve into pieces, lubricate the surface, Sprinkle with sesame seeds and bake at 180 degrees until golden surface (50 – 60 minutes).

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