Butter – 150 g Flour – 210g Egg – 1 pc. Sugar – 1.5 tsp. Salt – 3 pinches
Place soft butter in a bowl, add sugar and salt. Pour in the sifted wheat flour. Transfer the contents of the bowl to the bowl of the food processor, add the egg, milk and mix everything thoroughly. Remember that depending on the size of the egg, you may need a little more flour and vice versa.
Place the dough on a plate, cover with cling film and place in the refrigerator for 15-20 minutes.
Divide the dough into equal parts, roll the dough into molds. The thickness of the dough should be small – about 2-3 mm. Do the same with the remaining dough to form the rest of the tartlets. Prick the sand dough tartlets in the middle with a fork to keep them from rising when baking.
Place the mold in the refrigerator
Stuffing: Chicken fillet – 250 g Mushrooms – 200 g sunflower oil – 1-2 tbsp. Salt, pepper – to taste
First, fry mushrooms (previously chopped finely) in a dry frying pan until the liquid evaporates. Then add oil and finely chopped chicken meat. Stir-fry for 3-5 minutes.
So, chop the chicken meat finely and fry, stirring, for about 3-5 minutes. The meat will release juice that is not needed, so fry long enough for the juice to evaporate. Add the mushrooms. Stir-fry for 1 to 2 minutes. Add salt and pepper at the end of cooking. Stir. Set aside.
Prepare the pouring.
To do this, mix everything you need for it and stir.
Take the mini quiche base mold out of the refrigerator.
Place the stuffing and pour the filling over it.
Bake in a preheated oven at 190 degrees for 30 minutes.
Adjust according to your oven!
Snack mini quiche with chicken fillet and mushrooms are ready.
3ไปถใฎใณใกใณใ
๐โค
Butter – 150 g
Flour – 210g
Egg – 1 pc.
Sugar – 1.5 tsp.
Salt – 3 pinches
Place soft butter in a bowl, add sugar and salt.
Pour in the sifted wheat flour.
Transfer the contents of the bowl to the bowl of the food processor, add the egg, milk and mix everything thoroughly. Remember that depending on the size of the egg, you may need a little more flour and vice versa.
Place the dough on a plate, cover with cling film and place in the refrigerator for 15-20 minutes.
Divide the dough into equal parts, roll the dough into molds. The thickness of the dough should be small – about 2-3 mm. Do the same with the remaining dough to form the rest of the tartlets.
Prick the sand dough tartlets in the middle with a fork to keep them from rising when baking.
Place the mold in the refrigerator
Stuffing:
Chicken fillet – 250 g
Mushrooms – 200 g
sunflower oil – 1-2 tbsp.
Salt, pepper – to taste
Pouring:
Sour cream – 200 g
Starch – 1 tbsp.
Salt, pepper – to taste
Parsley (chopped)
Chicken egg – 2 pcs.
First, fry mushrooms (previously chopped finely) in a dry frying pan until the liquid evaporates. Then add oil and finely chopped chicken meat. Stir-fry for 3-5 minutes.
So, chop the chicken meat finely and fry, stirring, for about 3-5 minutes. The meat will release juice that is not needed, so fry long enough for the juice to evaporate.
Add the mushrooms.
Stir-fry for 1 to 2 minutes.
Add salt and pepper at the end of cooking. Stir. Set aside.
Prepare the pouring.
To do this, mix everything you need for it and stir.
Take the mini quiche base mold out of the refrigerator.
Place the stuffing and pour the filling over it.
Bake in a preheated oven at 190 degrees for 30 minutes.
Adjust according to your oven!
Snack mini quiche with chicken fillet and mushrooms are ready.
Even though this song was trending a few years ago it suddenly reappeared. ๐ง
(I was just listening to it ).