Tag: Pie

Chicken pie | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

Chicken pie |  Yummy Recipes

If you think that the tastiest cakes are only the sweet ones, you are making a mistake! Have you ever thought about making a chicken pie? It may seem strange, but it is delicious and very easy: today let’s try the recipe chicken pie!

This rustic stuffed pie is indeed meat-based, so it is in fact a second course, or rather a single, complete and genuine dish, also because inside it even contains the egg!

Unlike the typical ones savory piesthis is not done with the puff pastrybut instead involves a preparation based on shortcrust pastry, very simple and fast. However, nothing prevents you from preparing it with puff pastry or phyllo, for a certainly less rustic effect.

We recommend using fresh chicken breast and cutting it into cubes before cooking! But, if you have any chicken left over day beforegrilled or even baked, you can easily reuse it and recreate your recipe zero waste!

Do you want to make this dish even richer in flavour? Then play with a stuffed with vegetables, such as cabbage or Brussels sprouts, or simple carrots, courgettes or potatoes. Space for imagination!

Savory pie, phyllo pastry, pears and brie – Italian cuisine reinvented by Gordon Ramsay

Torta salata pasta fillo pere e brie

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Other appetizer recipes

Onion pie – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Onion pie - Misya's recipe

First, peel the onions and cut them into thin slices.

Melt the butter in a saucepan, add the onions and leave them to fry gently, adding a little water if necessary, for about 15-20 minutes or until they are soft, seasoning them with salt and pepper towards the end of cooking.

While the onions are cooking, prepare the béchamel sauce: melt the butter in a saucepan, then add the flour and mix well, finally add the milk, beating well with a whisk and continuing to cook over a low heat, stirring constantly, until you obtain a thick sauce.

Cut the Emmental into cubes and grate the Parmesan.
When the béchamel is cooked, add salt, pepper and nutmeg, then dissolve the Emmental and half the Parmesan in it, mixing well.

Assemble the pie: put a little béchamel on the bottom of the pan, create a layer of pasta and cover it with onions and more béchamel.

Continue alternating the layers, finishing with pasta and béchamel, then sprinkle with the remaining parmesan and a little pepper.

Season with a drizzle of oil and cook for about 20 minutes or until golden in a fan oven preheated to 180°C.

The onion pie is ready, let it rest for a few minutes before cutting it into slices and enjoying it.

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