Cufle with porcini mushrooms

Ingredients:

• 3.4 medium-sized white mushrooms
  
• 10.12 chanterelle or asleep
  
• 250 g ready-made puff pastry
  
• 1 onion
  
• 400 g of white chicken meat
  
• 200 g cream cheese
  
• 1 egg
  
• 2 tbsp. l. flour
  
• 1,5 bunch of parsley
  
• Spices
  
• salt and pepper to taste
  

Preparation:

• Ceps and chanterelles thoroughly cleaned. In a large pot, boil water, put chicken, bring to a boil, remove the foam. Add spices and mushrooms. Cook, removing the foam, 10 min. Remove meat from broth and mushrooms.
  
• Petrushka wash, dry out and finely chop. Chicken chop in a blender, add cream cheese and greens. Stir until smooth.
  
• Onions clean. Chanterelle and ib chop onion and fry in vegetable oil, 4 min. Add to chicken mixture and cheese chanterelles and onions, egg and flour. Add salt to taste, mix well.
  
• Bakeware greased. Roll out puff pastry thinly. Cut a piece of the same size as the top form. The remaining dough is put into shape so that a little hung edge. Whole white mushrooms put in the form at an equal distance from each other. By publishing prepared stuffing.
  
• Place the top piece of dough and gently secure the province.
  
• Preheat oven to 180 ° C. Because of heavy paper to make 3 tubes and insert them into the pie. Cover with a sheet of parchment form, put in the oven and bake 40 minutes. Remove from oven, allow to cool slightly. Turn the form on the chopping board and remove the souffle. Put souffle on a serving platter, cut into portions and serve.