When I was a kid, my family loved to go in the woods in search of mushrooms. I couldn’t wait for those little travels. Mom usually stayed near the car, when me and my dad took the baskets and knives, walked into the woods in search of mushrooms. These were really magical moments – finding a very big mushroom yourself! After that we returned with a basket full of mushrooms (in our area boletus were more spread than other mushrooms), we went home, washed and cleaned mushrooms for the whole evening, and waited for the best delicious dinner from my mom. Fried mushrooms with potatoes.
Chicken Pie with Chanterelles
(24 cm diameter) SHORTCRUST PASTRY: 300 g flour 150 g cold butter pinch of salt 9-10 tbsp ice water FILLING: Half chicken 300g chicken giblets (heart, gizzard, liver) 1 large onion 500g fresh chanterelles salt and pepper
Prepare dough. Cut into the small cubes the cold butter, rub it with your fingers with the flour in a large bowl very quickly. Add salt and ice water. Knead the soft dough. The ingredients for dough (butter and water) must be very cold. And you must knead the dough very quiсkly, because if the butter begins to melt, the dough won’t be the desired consistency. Put it in the bowl, cover with a towel and place in the fridge for an hour.
Separate chicken from the bones, cut chicken meat into small pieces. I advise you to take different parts of the meat – breast, legs. So the pie will be juicier and more interesting taste. Washed chicken giblets, dried and cut into pieces. Heat oil in a frying pan. Сhop the onion into cubes 1 cm and fry it over low heat until transparent. Add the meat, the chanterelles and fry over medium heat about 10 minutes. Add salt and pepper, set the pan aside.
Take the dough from the refrigerator. Divide it into two pieces. Each of them put between two sheets of parchment paper and roll out the layers 5 mm thick. Put one layer into a baking pan with removable handle. Pour the stuffing, flatten and cover with the second sheet of dough. Smooth the edges of the dough. Grease the top of the pie with beaten egg yolk and pierce in several places with a fork.
Preheat oven to 200 degrees. Bake the pie about 30-40 minutes, until golden brown. Serve warm.