Pie Chicken With Pasta Ricotta

Pie Chicken With Pasta Ricotta

Ingredients Dough:

300 grs. Fresh ricotta mashed
3 tea cups all-purpose flour
2 tablespoons margarine
1 egg
1 pinch of salt

filling:

50 grs. grated parmesan cheese
300 grs. chicken breast, cooked with broth, chopped
or chopped ham, sausage, salami, tuna, cod
1 large onion, grated
1 cup frozen peas, see below
1 can drained and washed corn.
1 can of cream with the serum
1 teaspoon (tsp) salt
1 tbsp (tablespoon) of hot pepper sauce or pepper to taste
1 teaspoon (tsp) grated ginger
2 tablespoons oil
1 tablespoon all-purpose flour
1 pinch of nutmeg

To Thaw Frozen Pea:

Throw the frozen peas in boiling water, boil for 1 'minutes, drain and pour cold water to stop cooking.
The above procedure is called whitening.

coverage:

300 grs. grated mozzarella in large drain
1 can cream without serum



How to Prepare the Dough:

Mix the ricotta with the egg, salt, margarine and flour gradually.
Knead well until the hands come unglued.
Leave resting for thirty minutes at room temperature
Then place the dough in a buttered smooth way to stay very thin.
Bring the dough to bake without the filling over medium preheated oven 180 ° C for fifteen minutes.

After pre-roasted and cold Stuff, and puts the cover, reinsert put in the oven until golden brown approximately another fifteen minutes or a little more or less.

How to Prepare the filling:

Sauté the chicken with the oil and the onion, add the peas, corn, cream with flour dissolved wheat, grated Parmesan cheese, and seasonings.
Place the stuffing put up the pre-baked pastry and put up the mozzarella mixed with the cream without serum.
Bake gratin, putting ten to fifteen minutes.
If you want you can make a grid made of roll dough to put up the pie before baking brush with beaten egg yolk.