Fine Chicken Pie

Summary

Ingredients

• 1 chicken, 900 to 200 grams (no soup chicken), preferably fresh
• 200 g minced pork
• 80 ml whipped cream
• 3 egg (s)
• 1 handful canned green olives with paprika filling
• 1 handful canned mushrooms, whole
• some bacon slices, thin
• Oil, for frying
• some mayonnaise with a neutral taste, for brushing
• salt and pepper

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Instructions

1. Chicken preparation:
2. Use a sharp knife to cut off the wings at the level of the elbow joint, and cut off the legs at the level of the knee joint. Cut open the chest from the neck to the bottom. Carefully peel off the skin so that it remains as unharmed as possible. Place the skin on the table with the outside up and sew up the holes on the wings and legs with a white thread.
3. Place the skin face down.
4. Separate the chicken from the bones and turn through the meat grinder. Add ground pork. Add the egg and whipped cream, salt, pepper and mix with a hand mixer with a dough hook so that the mixture becomes airier. Add olives and whole mushrooms.
5. Whisk 2 eggs.
6. Heat the oil in the pan, pour the whisked eggs onto the pan and fry them like a pancake, then turn - so that the scrambled eggs are practically created, but in one piece. Then cut into 2-3 cm wide strips.
7. Fill the skin with the meat mixture and place the bacon strips and scrambled egg strips in between. Sew up the cold cuts.
8. Pour some mayonnaise into a deep baking dish, place the pie with the seam down and close the baking dish tightly - either with a lid or with aluminum foil.
9. Heat the oven to 220 degrees and fry the pie for about 1 hour, then remove the foil, brush the pie with a little mayo and let it brown a little.
10. Chicken pie can be served cold as cold cuts in thin slices, or warm - in this case, the slices should be a little thicker.
11. Pull the strings before serving.
12. This goes well with fresh black bread or fresh baguette, mixed salad, depending on your preference.