'1 1/2 kg cooked chicken'
1 1/4 cup cooking broth
1 cup whole milk
2 tablets of baking powder for pie
2 tablespoons of honey
4 tablespoons of olive oil
1/4 cup wheat germ
1 1/2 teaspoon salt
4 cups all-purpose flour (approximately)
2 eggs
'1 1/2 kg cooked chicken'
1 1/4 cup cooking broth
1 cup whole milk
2 tablets of baking powder for pie
2 tablespoons of honey
4 tablespoons of olive oil
1/4 cup wheat germ
1 1/2 teaspoon salt
4 cups all-purpose flour (approximately)
2 eggs
Mince the cooked chicken breast without skin in a blender or food processor, with the broth
Set aside 2 1/4 cups of this mixture
Warm the mixture until it's lukewarm
In a large bowl, combine the whole milk, baking powder, honey, olive oil, wheat germ, salt, and 2 cups of all-purpose flour
Add the chicken mixture
Beat with an electric mixer at high speed for 1 minute
Add the eggs and beat until well mixed
Gradually add the remaining flour until a smooth dough forms that doesn't stick to the bowl
Place on a lightly floured surface and knead for about 5 minutes until the dough is smooth
Shape into a ball, cover, and let rise for 30 minutes
Demonstrate
Unroll and roll like a croissant
Place in a well-greased English muffin tin
Allow to rise for another 45 minutes in a protected area
Bake in a preheated hot oven (200°C) for about 35 minutes, or until golden brown and the pie is cooked
Demonstrate
Serve at the weekend brunch.
