Chicken in batter - II type

Submitted by enr on 26 Oct 2008
Ingredients
about 1 kg of flour
500 g yogurt
1 egg
1 tbsp sunflower oil
pinch of salt
# For the filling:
1 chicken
250 g spaghetti (1/2 package)
200 g cheese
# For the Béchamel sauce:
1 tsp butter
1 tsp flour
200 ml milk or chicken broth
60 g butter
1 egg
salt
Method
Yogurt, egg, the oil, a pinch of salt and flour as necessary, knead a soft dough. Divide into two parts, one is a bit larger than the other, Annular Two peel. The majority - enough to cover the ceiling and walls of the tray and the other to cover the tray as a lid. Boiled and deboned chicken is cut and mixed with cooked and drained spaghetti, grated cheese and sauce Béchamel. The sauce is made by browning flour in the butter until it turns rosy, diluted with milk (broth), add salt, boil to thicken and bind with the egg. Over the dough in the pan ranks filling, pour the sauce and cover with the other crust dough. Place top pieces butter and bake the dish in the oven. When finished turns and cut away as cake and pieces according to the shape of the tray.
Containers:
Difficulty
Difficult
Tested
0 users
26 Oct 2008
Author
BABY