Chicken “bundt”
Cake kotopoulo
Ingredients
- 1 chicken (about 2kgr)
- 1/2kgr peas
- 1.5 cup soft cheese (grated)
- 130gr bacon (chopped)
- 150gr ham (chopped)
- 150gr canned corn (drained of water and washed)
- 9 pastry sheet
for béchamel
- 1/2lt milk
- 4 tablespoons of flour
- 1 tablespoon butter
Method
- In a saucepan put enough water, some salt and cook the chicken.
- Clean chicken from the bones and cut into chunks.
- In a large bowl, add the chicken, the bacon, the cheese, the ham, the peas, the corn and stir.
- Prepare the béchamel (In a glass keep some milk and mix it with the flour. Put the remaining milk in a saucepan to boil. Once it boils, add the mixture from milk and flour and stir until it thickens) and allow béchamel to cool.
- Add the béchamel in the bowl with remaining ingredients add some pepper (and salt if needed) and stir.
- In a buttered cake form put the 8 pastry sheets, so as to protrude outward and grease intermediates.
- Pour the mixture into the form and turn the sheets inward.
- Finally add the 9th sheet on top to fill the gaps.
- Grease on top and sprinkle with a little water.
- Bake at 180oC-200oC for 1h until golden brown.
Tips:
After baking, leave it for about 1h to cool and then remove from the form because if you remove hot will be dissolved.
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