INGREDIENTS

For the filling

1 skinless and boneless chicken breast (400g)

4 cloves garlic, minced

4 slices of smoked bacon (bacon), chopped (60g)

1 tablespoon of prepared mustard

1/2 tablespoon of salt

1 1/2 teaspoon paprika

1/4 cup chopped yellow pepper (35g)

1/4 cup chopped red pepper (35g)

1 tablespoon of wheat flour

1/2 cup of water (120ml)

2 tablespoons chopped parsley

The pastry dough

2 cups of flour (240g)

1/2 teaspoon of salt

1/2 cup of cold butter (100g), cut into pieces

1 egg

1/4 cup of water (60ml)

Wheat flour (for sprinkling)

Butter (for greasing)

1 lightly beaten egg (for brushing)

PREPARATION MODE

Prepare the filling

In a food processor, grind the chicken breast.

In a large frying pan over high heat, sauté the chicken with garlic, bacon, mustard, salt, paprika and two types of peppers, stirring occasionally, until the meat is loose (about 5 minutes) .

Add the wheat flour, mix and cook, gradually watering with water, until you get a slightly thick mixture (approximately 2 minutes).

Remove from heat, add the parsley, mix and let it cool.

prepare the dough

Meanwhile, in a large bowl, add the flour, salt and butter and mix with your fingertips until you get a flour.

Add the egg and water and knead lightly with your hands.

Make a ball out of the dough. Wrap in plastic wrap and set aside in refrigerator for about 15 minutes.

Heat the oven to 200ºC (hot).

Sprinkle a smooth surface with flour.

Roll out the dough until you get a 30 cm x 40 cm rectangle. Using a knife or reel, cut the dough crosswise to obtain four 15 cm x 20 cm rectangles. Distribute the chicken filling among the dough rectangles.

Join the edges of the pastry and squeeze with a fork. Reserve. Grease a large baking sheet with butter.

Place the pastries on the baking sheet and brush with the beaten egg. Bake in the preheated oven until golden (about 30 minutes).

Transfer to a serving dish and serve.

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