Mille-feuille pie

Overview

Thousand-layer pie, crispy on the outside and soft on the inside. It is cooked in one pot and is more delicious than dumplings. The whole family loves to eat this pie. I have to make more every time. If I make less, it will not be enough. Today I made it in a cast iron pot. Try my new pot. A friend recommended a cast iron pan that is durable, uncoated and non-stick. It is fragrant and replenishes iron when cooking. I couldn't resist the temptation and bought it. Use the fatty pork to boil the pot carefully three times. I feel that the oil in the pot is bright and ready to use. Today I baked a pie in a cast iron pan. It was really good, even and non-stick, and the color was beautiful.

Tags

• staple food
• home cooking
• breakfast
• cake
• chicken breast
• five spice powder
• flour
• oil
• onions
• oyster sauce
• pepper
• salt

Ingredients

Steps

1. 1 To knead the dough, put 300g of flour into a basin, add a little less salt to the warm water, slowly pour the warm water into the flour, and stir everything into a flocculent shape without any dry flour. Now knead it into a dough, apply a layer of oil on top, cover with plastic wrap and let it sit for 15 minutes. I don’t want to waste these 15 minutes making breakfast, so I mix the noodles the night before and put them in the refrigerator to enjoy in the cold weather. The weather in the north is cold, so there is no problem in the kitchen.

   

2. 2 Wash and chop the chicken breasts, peel and chop the green onions. Add oil, a little salt, allspice, pepper, and oyster sauce to the meat filling. You don’t need too much meat filling for the Thousand-Fruit Pie, just the right amount.

   

3. 3 Just stir all the ingredients evenly. The chicken breast is easy to cut and making the meat filling is actually very simple and can be done in minutes.

   

4. 4 Divide the dough evenly into 3 pieces. The dough is very soft and not sticky when you work with it because it is oiled.

   

5. 5 Take a piece of dough and knead it evenly, roll it into a rectangle as much as possible, cut two knives on each side of the rectangle according to the rule of thirds, and make symmetrical cuts at one third of the dough, leaving one piece uncut in the middle, and spread the prepared meat filling on the rest, as shown in the picture.

   

6. 6 First fold the side without meat filling to the middle, then fold the other side to the middle, and then fold the middle to the next layer.

   

7. 7 Continue to fold both sides to the middle, then fold back in the middle, and finally fold everything and pinch it tightly.

   

8. 8 The dough is very soft, you can press it with your hands to form a cake. You can also use a rolling pin to roll it into a round cake. Be careful to be gentle, otherwise the filling will be easily exposed.

   

9. 9 Add an appropriate amount of oil to the pan, add the patties, and fry over low heat.

   

10. 10 Fry both sides over low heat until golden brown. The pancakes in this pan are really good. I didn’t put any oil in the last pancake. It’s non-stick and even. Because the pan is thick, it’s not easy to get stuck in the pan

    

11. 11 Take it out of the pot, cut it into pieces and serve it. It is a good choice with porridge or milk.