For the filling
4 ripe tomatoes, cut into large pieces
1 large onion, cut into large pieces
4 cloves of garlic, minced
1/2 teaspoon of black pepper
1 tablespoon of salt
1 medium chicken breast, 800g
4 tablespoons of cornstarch
1 can of scalded milk
1/3 cup of chopped parsley
For the dough
3 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter, softened
1/2 cup of vegetable shortening
1/2 cup plus 2 tablespoons of milk
To brush
1 egg
For the filling
4 ripe tomatoes, cut into large pieces
1 large onion, cut into large pieces
4 cloves of garlic, minced
1/2 teaspoon of black pepper
1 tablespoon of salt
1 medium chicken breast, 800g
4 tablespoons of cornstarch
1 can of scalded milk
1/3 cup of chopped parsley
For the dough
3 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter, softened
1/2 cup of vegetable shortening
1/2 cup plus 2 tablespoons of milk
To brush
1 egg
Blend the tomatoes, onion, garlic, pepper, and salt in a blender until smooth
Place the chicken in a pot and add the filling mixture
Let it cook for about 30 minutes or until the chicken is tender
Remove the chicken from the pot and let it cool
Then, shred the chicken into small pieces
Mix the cornstarch dissolved in 1/3 cup of water with the leftover sauce from the pot and cook until thickened
Add the shredded chicken, scalded milk, and parsley to the mixture
Mix well and let it cool
Preheat the oven to 200°C (400°F)
Prepare the dough: mix the flour, yeast, and salt
Add the butter and vegetable shortening
Mix until a crumbly mixture forms
Gradually add the milk and knead until a smooth dough forms
Roll out the dough into two sheets of about 16x21cm each
Place one sheet on top of the other and press gently to form a seal
Use the remaining dough to cut out small pieces
Use these to decorate the puff pastry
Brush the egg over the decorations and bake in the oven for 40 minutes or until golden brown
Yield: 2 portions, each serving 6 pieces
Calories per serving: 359.
