{"id":2003536896,"date":"2018-06-23T11:45:00","date_gmt":"2018-06-23T09:45:00","guid":{"rendered":"http:\/\/kakann.se\/2018\/june\/smarrig-kycklingpaj.html"},"modified":"2018-06-23T11:45:00","modified_gmt":"2018-06-23T09:45:00","slug":"2018_june_smarrig-kycklingpaj","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=2003536896","title":{"rendered":"Smarrig kycklingpaj"},"content":{"rendered":"<div>\n<div><strong>Deg<\/strong><br \/>3 dl vetemj\u00f6l<br \/>150 sm\u00f6r<br \/>2 msk kallt vatten<\/div>\n<div><strong>Fyllning<\/strong><br \/>3\u20134 kycklingfil\u00e9er<br \/>1 tsk paprikapulver<br \/>salt, peppar<br \/>2 msk sm\u00f6r<br \/>140 g t\u00e4rnat bacon<br \/>1 r\u00f6dl\u00f6k<br \/>150 g fetaost<br \/>15 halverade cocktailtomater<\/div>\n<div><strong>\u00c4ggstanning<\/strong><br \/>4 \u00e4gg<br \/>3 dl gr\u00e4dde<br \/>2 msk konc kalvfond<br \/>3 msk finhackad basilika<br \/>11\/2 dl riven lagrad ost<br \/>1 tsk salt<br \/>1 krm svartpeppar<\/div>\n<div><strong>Garnering<\/strong><br \/>basilika<\/p>\n<p>S\u00e4tt ungen p\u00e5 225\u00a0 grader<\/p><\/div>\n<div>\n<p>1. Deg: Blanda mj\u00f6l och sm\u00f6r, g\u00e4rna i matberedare. Tills\u00e4tt vatten och arbeta samman till en degboll. Svep in degen i plast, l\u00e4gg kallt i ca 10 min. Tryck eller kavla ut degen. L\u00e4gg den i en smord pajform, ca 24 cm i diam. Nagga pajskalet med en gaffel. F\u00f6rgr\u00e4dda mitt i ugnen ca 10 min.<\/p><\/div>\n<div>2. Fyllning: Putsa kycklingfil\u00e9erna och krydda dem med paprikapulver, salt och peppar runtom. Strimla fil\u00e9erna. Bryn dem i sm\u00f6r i stekpanna. Stek baconet knaprigt och l\u00e5t rinna av p\u00e5 hush\u00e5llspapper. Skala och finhacka l\u00f6ken. Fr\u00e4s den blank och smidig utan att den tar f\u00e4rg. Dela fetaosten i t\u00e4rningar.<\/div>\n<div>3. \u00c4ggstanning: Vispa ihop ingredienserna och f\u00f6rdela h\u00e4lften av \u00e4ggstanningen i pajskalet. L\u00e4gg i fetaost, tomathalvor och kycklingr\u00f6ran i pajskalet.<\/div>\n<div>4. H\u00e4ll \u00f6ver resterande \u00e4ggstanning, peta med en gaffel s\u00e5 att \u00e4ggstanningen rinner ner. Gr\u00e4dda pajen mitt i ugnen ca 40 min eller tills pajen har stannat helt och f\u00e5tt fin f\u00e4rg. Garnera med basilika.<\/div>\n<div>\u00a0<\/div>\n<div>\u00a0<\/p>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2018\/06\/paj_5b2e16cc2a6b22bb39342a84.png\" alt=\"\" class=\"image\" data-oid=\"5b2e16cc2a6b22bb39342a84\" \/><\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2017\/09\/signatur_59ac5cee2a6b22abdce41a70.jpg\" alt=\"\" style=\"margin-right: auto; margin-left: auto; display: block;\" class=\"image\" data-oid=\"59ac5cee2a6b22abdce41a70\" \/><\/div>\n<div>\u00a0<\/div>\n<\/div>\n<\/div>\n<div>\u00a0<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Deg3 dl vetemj\u00f6l150 sm\u00f6r2 msk kallt vatten Fyllning3\u20134 kycklingfil\u00e9er1 tsk paprikapulversalt, peppar2 msk sm\u00f6r140 g t\u00e4rnat bacon1 r\u00f6dl\u00f6k150 g fetaost15 halverade cocktailtomater \u00c4ggstanning4 \u00e4gg3 dl gr\u00e4dde2 msk konc kalvfond3 msk finhackad basilika11\/2 dl riven lagrad ost1 tsk salt1 krm svartpeppar Garneringbasilika S\u00e4tt ungen p\u00e5 225\u00a0&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[834,83,96,170,198,263,350,391,398,405,515,524,627],"class_list":["post-2003536896","post","type-post","status-publish","format-standard","hentry","category-kakann","tag-aggl","tag-bacon","tag-basilika","tag-cocktailtomater","tag-fetaosta","tag-graddet","tag-kalvfond","tag-kyckling","tag-kycklingpaj","tag-lagrad-ost","tag-pajk","tag-paprikapulver","tag-rodloka"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/2003536896","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2003536896"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/2003536896\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2003536896"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2003536896"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2003536896"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}