Chicken pies

Flamekuche

• 300 GRAM PHYLLO DOUGH
• 400 GRAM CHICKEN BREAST, in strips
• 1 TSP GINGER POWDER
• 1/2 TSP TURMERIC POWDER
• PINCH OF CINNAMON POWDER
• 75 GRAM BUTTER, melted
• 2 ONIONS, chopped
• 2 EGGS
• 100 GRAM ALMONDS, chopped

• 250 GRAM FLOUR
• 1/2 TSP YEAST
• 25 GRAM BUTTER
• 50 GRAM CHEESE, grated
• 3 EGGS
• 150 GRAM SMOKED HAM
• 200 GRAM MUSHROOMS, sliced
• 1 ONION, chopped
• 1 CUP CRÈME FRAÎCHE
• 200 GRAM COTTAGE CHEESE

Grease 10 muffin molds and put a sheet of phyllo dough in each. Brush the dough with butter and add a second sheet. Stir fry the onion in the remaining butter for 5 minutes. Add the chicken and fry 5 minutes more. Add the cinnamon, the ginger, the turmeric, 4 tablespoons of water and pepper and salt to taste and simmer for 5 minutes. Add the almonds and the eggs. Distribute this mixture over the muffin molds and close the dough. Bake the pies 10 minutes in the oven at 180 degrees Celsius.

Mix the flour with the yeast, the butter and 1/2 a teaspoon salt and half a cup of water. Knead for ten minutes. Add some water or flour if the dough is too dry or wet. Roll the dough out and line a greased pie mold with it. Stir fry the onion 3 minutes. Add the mushrooms and stir fry 4 minutes on high heat. Beat the eggs together with the crème fraîche, the cottage cheese and pepper and salt to taste. Put a few tablespoons of this mixture on the bottom of the pie, followed by one third of the ham and half of the mushroom mixture. Repeat this process, finish with a layer of smoked ham. Pour the remaining cottage cheese mixture on top. Sprinkle with cheese. Bake the pie 40 minutes at 170 degrees Celsius.