Yeast Covered Wicker Pie with Chicken, Cheese and Tomato Sauce

A very beautiful and delicious yeast covered wicker pie with chicken, cheese and tomato sauce will make a splash. After all, he is not only handsome, but very soft and very tasty.

Servings: 6

Cook: 2 hours 30 minutes

Ingredients

For dough:

Kefir – 150 ml
Pressed yeast – 8 g
Sugar – 1 teaspoon
Flour – 1 tbsp

For the test:

Egg – 1/2 pc. + for lubricating the braid
Vegetable oil – 25 ml + for working with dough and lubricating the braid
Flour – 230 g (1.5 cups with a capacity of 250 ml) + for working with dough
Salt – 1/2 teaspoon

For filling:

Chicken fillet – 200 g
Hard cheese – 100 g
Tomato sauce (ketchup) – 1 tbsp
Salt – 1/2 teaspoon
Sesame seeds (for sprinkling the wicker, optional) – to taste

Directions

Wash the chicken fillet, pour water in a saucepan. Season with salt and bring water to a boil over medium heat. Then reduce heat and, removing the foam as necessary, cook the fillets for 20 minutes, until tender. Turn off the heat and leave the pan under the lid.
Heat kefir for dough to a temperature slightly above room temperature.
Pour warm kefir into a bowl and crush the yeast.
Add sugar. Stir the kefir mixture well until smooth.
Then add 1 tablespoon. a spoonful of flour and stir again until smooth.
Cover the bowl and leave in a warm place for 15-20 minutes for the yeast to start working. The mass should rise and begin to bubble.
Loose the egg in the cup.
Pour the dough into a deep bowl and add half of the mixed egg (you will need the other half later).
Add salt to a bowl.
Pour in vegetable oil and mix everything well. The salt should be completely dissolved.
Sift most of the flour into a bowl and stir. Slowly adding flour, knead a soft dough. You may need less or more flour, it all depends on your products.
Knead the dough for 5-7 minutes. Then collect the dough into a ball. Grease a bowl with vegetable oil and place the dough in it.
Cover the dough with a clean towel and place in a warm place for 50-60 minutes to rise.
Remove the cooled chicken fillet from the broth and disassemble it into fibers with your hands.
Transfer the matched dough to a floured table and roll it into a rectangular layer about 4-5 mm thick. Apply a thin layer of ketchup in a wide strip along the middle of the dough.
Spread the chicken fillet evenly over the ketchup.
Grate the cheese on a coarse grater and spread over the chicken.
Cut the dough on both sides of the filling into the same number of oblique strips (at an angle of approximately 45 °) opposite each other. Cover the end edge of the filling with a piece of dough.
Then close the filling, in turn with strips on the left and then on the right, intertwining them together.
When there are two strips on each side, close the end edge of the filling with dough, finish weaving, hide the ends of the dough strips under the cake.
Line a baking sheet with baking paper and place the wicker on it. Correct the drawing, cover the cake with a towel and leave for 25 minutes to rise.
By the end of this time, preheat the oven to 180 degrees.
Lubricate the surface of the braid with the remaining egg. You can sprinkle sesame seeds on the cake if you want, but I didn’t.
Place the pie in an oven preheated to 180 degrees and bake for 25-30 minutes, until golden brown.
Remove the baking sheet from the oven, grease the braid with vegetable oil and let it stand for 5-10 minutes.
Yeast covered wicker pie with chicken, cheese and tomato sauce is ready.

Bon Appetit.

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