Broccoli cakes the kitchen

Broccoli cakes the kitchen

Ingredients:

Filling:

1. 400 g. Chicken (chicken breast fillet)
2. 400 g. Broccoli (frozen)
3. 250 g. Emmental cheese (grated)
4. 150 g. Natural yoghurt
5. salt
6. pepper
7. A little cooking oil
8.  Dough:
9. 125 g. margarine
10. 1 egg
11. 1 tsp salt
12. 3 tablespoons water
13. 200 g. Flour

Preparation:

• Cut the chicken into small pieces.
• Heat a little (2-3 tablespoons) of oil in a saucepan and lightly fry the chicken.
• Add broccoli, season with salt and sauté for about 10-14 minutes, stirring occasionally. Take off the stove and let cool.
• Prepare dough in the meantime.
• Put the flour, egg, water and margarine in a bowl for the shortcrust pastry.
• Add salt.
• Add flour, process everything into a smooth dough.
• Wrap in cling film and chill.
• Add cheese, yogurt, pepper to the filling, stir. Possibly season with salt again.
• Grease the baking pan, put the dough in it. Or cover baking sheet with baking paper. Roll out the dough thinly, place on baking paper.
• Spread the filling evenly over the dough.
• Squeeze the edges together.
• Bake in the oven at 200 ° for about 30-40 minutes until golden brown.

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