Chop the cold butter, flour and salt to flour mixture. Add cold water and mix dough quickly. Compre

Priit Brikker
This pie is one of the fastest kokkaja favorites, it combines the pirukataina crispy, juicy smoked chicken as a spicy salad. Pie can start preparing for the day, ready for cooking and stirring up the bottom kalalisandi.
0,5 dl olive oil
Chop the cold butter, flour and salt to flour mixture. Add cold water and mix dough quickly. Compressed dough 24 cm in diameter concertina form bottom and edges, stabbing with a fork riddle and raise at least half an hour in the cold.
Meanwhile, drain tuna. Add the mustard, lemon juice, oil and seasonings and stir gently kloppides out. Tear the lettuce leaves smaller, cut into bite-sized chunks of chicken and chop the onion finely. Lift the cooked pie lettuce leaves and sprinkle over the chopped onion.
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