Salt cake (party)
4 packets of bread form
2 chicken breasts
750g of mayonnaise
300g of pitted olives
6 eggs (cooked)
2 tablespoons ketchup
-2 tablespoons mustard
1kg of potatoes (cooked and squeezed)
1 can of corn (drained)
1 can pea (drained)
3 carrots (grated thin)
200ml of milk
1 tablespoon butter
2 tablespoons chicken broth
1 chopped onion)
2 garlic cloves (kneaded)
200ml of olive oil
Green smell to taste (chopped)
Salt to taste
1 empty 5kg rice bag
Remove the edges of the bread.
Chicken paste: fry the onion, garlic in 2 tablespoons olive oil and place the chicken breast, chicken broth tablets, salt and add water and cook well, leaving a little broth, (so you do not need to use too much mayonnaise and Stay moist).
Scatter the chicken, add in the broth, add 250g of mayonnaise, green scent mix and set aside.
Olive paste: In the blender put the olives, 250g of mayonnaise, beat and set aside.
Egg paste: In the blender put the eggs, olive oil, ketchup, mustard, and whisk together.
Puree decoration: in a saucepan place the potatoes squeezed the milk, the butter, salt.
Bring to the boil for 3 minutes, stirring constantly.
Assembly
Cover a board with 1 layer of bread, pass the chicken paste, line again with bread, pass the olive paste, line with bread and pass the egg paste finish with bread.
Pour a thin layer of mashed potatoes into each pie, put the puree in the rice bag, drill a small hole in one end of the bag and decorate around the pie.
On top of the pie decorate with corn, peas and carrots (use your creativity).