Pileca pita puzici (Chicken phyllo pastry pie snails)

Sastojci: 500 g tankih kora, za fil - 550 g pilećeg mesa, ½ kasicice vegete, 400 g sitnog sira ili svapskog sira, za preliv - 400 ml jogurta, 250 ml kisela voda, 4 veca jaja, 250 ml ulja.

Priprema:

0. Piletinu iseci na kocke.

1. Piletinu stavite u šerpu i prelijte sa većom količinom vode, tako da bude potopljena. Dodajte vegetu. Kuvajte oko 20 do 30 minuta, odnosno dok ne bude kuvana. 

2. Kuvanu piletinu ocedite. Ostaviti da se ohladi.

Tečnost u kojoj se kuvala možete iskoristiti za supu samo dodajte rezance I kuvajte nekoliko minuta da se rezanci skuvaju.

3. Sitno iseckati piletinu.

4. Pomesati piletinu sa sitnim sirom.

5. Pripremite tepsiju prečnika 30 cm i premazati uljem. 

6. Stavite jednu koru na sto. Preko kore rasporedite 2 kašike fila. Preko stavite drugu koru, pa opet malo fila. Nastavite dok ne potrošite sav fil i kore.

7. Uviti u rolat.

8. Isecite na kriške debljine 2 cm. 

9. Puzice stavljajte u tepsiju.

10. Umutiti jaja. Dodajte kiselu vodu, jogurt i ulje i dobro promesati. 

11. Preliti puzice. 

12. Peci u prethodno zagrejanoj rerni na 200 C oko 35 do 40 minuta.

Predlog: posluziti uz kiselo mleko ili jogurt ili kiselu pavlaku.

Ingredients: 500 g phyllo pastry sheets, for the filling - 550 g of chicken meat, ½ teaspoon of vegeta - vegetable seasoning, 400 g of crumbled cheese or cottage cheese, for the dressing - 400 ml of buttermilk, 250 ml of carbonated water, 4 large eggs, 250 ml of oil.

Preparation:

0. Cut the chicken into cubes.

1. Put the chicken in a pot and cover it with a large amount of water, so that it is submerged. Add the vegetable seasoning. Cook for about 20 to 30 minutes, or until it is cooked.

2. Drain the cooked chicken. Leave to cool.

You can use the liquid in which it was cooked for soup, just add the noodles and cook for a few minutes to cook the noodles.

3. Finely chop the chicken.

4. Mix the chicken with the cheese.

5. Prepare a pan with a diameter of 30 cm and coat it with oil.

6. Place one crust on the table. Spread 2 tablespoons of the filling over the crust. Put the second crust on top, then again some filling. Continue until you have used up all the filling and crusts.

7. Wrap in a roll.

8. Cut into slices 2 cm thick.

9. Place the snails in the pan.

10. Beat the eggs. Add carbonated water, buttermilk and oil and mix well.

11. Pour over the snails.

12. Bake in a preheated oven at 200 C for about 35 to 40 minutes.

Suggestion: serve with sour milk or buttermilk or sour cream.