Mini quiche with chicken and mushrooms

1. To prepare mini quiches with chicken and mushrooms, take the products from the list.

2. Rub butter with flour, salt and baking powder. Then add sour cream and egg. Knead a soft dough that will not stick to your hands at all.

3. Pinch off pieces from the dough, put them in molds and form such base cups, pressing the dough to the bottom and edges of the molds. From the given amount of ingredients for the dough, I got exactly 12 bases for mini-quiches. I didn’t lubricate the form with anything, as a rule, such forms come with a coating, and there is a sufficient amount of oil in the dough - nothing will stick. Put the mold in the freezer for exactly the time it will take to prepare the filling and filling.

4. Next, the situation is as follows. Since my mushrooms were fried in advance and frozen, I first fried the meat, then added the mushrooms. If you have fresh mushrooms, first fry them in a dry frying pan (previously finely chopped) until the liquid has completely evaporated. Then add butter and finely chopped chicken meat. Cook, stirring, 3-5 minutes.

So, chop the chicken meat finely and fry, stirring, for 3-5 minutes. The meat will release juice that is not needed, so you need to fry for a long time so that the juice evaporates.

5. Add mushrooms. Cook, stirring, 1-2 minutes. At the end of cooking, add salt and pepper. Stir. Set aside.

6. Prepare the filling. To do this, mix everything that is necessary for her (finely chop the dill) and mix.

7. Remove the mini quiche base form from the freezer. Lay out the filling and fill with filling.

8. Bake mini quiches with chicken and mushrooms in an oven preheated to 190 degrees for 30 minutes.

9. Focus on your oven!

10. Snack mini quiches with chicken fillet and mushrooms are ready.

Bon appetit!