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Diego

Diego Marroquín

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Recipe

Puffed Chicken Pie

1h 30 mins
Half
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Delicious chicken pie to surprise your guests, and you will love the consistency.
Learn more about Diego Marroquín

Ingredients

5 portions
  • 400 grams chicken breast, chopped
  • 200 grams pork meat, chopped
  • 1 glass sherry wine
  • 150 grams bacon, in strips
  • 1 egg
  • 1/2 onions
  • 1 clove garlic
  • 1 twig parsley
  • breadcrumbs, soaked in milk and salt

Preparation

Place the breast and the pork in a container, add the Sherry and leave to marinate in the fridge for an hour.
Beat the egg in a bowl and add half a finely chopped onion, the breadcrumbs soaked in milk, the minced garlic clove and chopped parsley, and the salt. Mix well and incorporate this mixture into the minced and marinated meat. Stir the dough until you get a homogeneous dough.
Line a rectangular baking dish with half the bacon. Now pour in the minced meat preparation and place the rest of the bacon on top, covering everything well. Cover the mold with aluminum foil and cook at 200ºC in a water bath for 1 hour.
Take it out of the oven and let it cool to room temperature, since it is cold, let it rest in the fridge for 1 day and that's it.

TIPS

Cut the cake into large pieces and serve with salad.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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