This delicious, ruddy holiday cake with chicken and champignons will gather all the guests around the New Year's table with its aroma.
Cooking time 1 hour
Yeast dough 400 g
Chicken fillet 2 pcs
Onion 1 pc
Frozen champignons 300 g
Egg 1 pc
Pepper to taste
Salt to taste
Fry finely chopped onions in vegetable oil, add defrosted mushrooms and fry for 5-7 minutes. Salt.
Divide the dough into two unequal parts 1/3 and 2/3. Leave a small piece for decoration. Roll most of them around and place on a baking sheet or in a mold.
Put finely chopped chicken fillet on top of the dough in a circle. Season with salt and pepper.
The second layer is mushrooms fried with onions.
Close with a second circle rolled from the rest of the dough.
Fasten the edges and coat well with egg yolk. The seam can be decorated with decorative dough slices.
Bake on a medium level in a preheated oven at 200 degrees C for 30 minutes, then another 10 minutes at 170 degrees C at the bottom of the oven. Take out and allow to cool. Cut into portions and serve warm.
Bon appetit and Happy New Year and Christmas!