For the filling
1 boneless, skinless chicken breast (400g)
4 cloves of garlic, minced
4 slices of smoked bacon, diced (60g)
1 tablespoon of prepared mustard
1/2 teaspoon of salt
1 1/2 teaspoons of paprika
1/4 cup of yellow bell pepper, diced (35g)
1/4 cup of red bell pepper, diced (35g)
1 tablespoon of all-purpose flour
1/2 cup of water (120ml)
2 tablespoons of chopped fresh parsley
For the dough
2 cups of all-purpose flour (240g)
1/2 teaspoon of salt
1/2 cup of cold butter, cut into small pieces (100g)
1 egg
1/4 cup of water (60ml)
All-purpose flour (for dusting)
Butter (for brushing)
1 egg, lightly beaten (for brushing)
For the filling
1 boneless, skinless chicken breast (400g)
4 cloves of garlic, minced
4 slices of smoked bacon, diced (60g)
1 tablespoon of prepared mustard
1/2 teaspoon of salt
1 1/2 teaspoons of paprika
1/4 cup of yellow bell pepper, diced (35g)
1/4 cup of red bell pepper, diced (35g)
1 tablespoon of all-purpose flour
1/2 cup of water (120ml)
2 tablespoons of chopped fresh parsley
For the dough
2 cups of all-purpose flour (240g)
1/2 teaspoon of salt
1/2 cup of cold butter, cut into small pieces (100g)
1 egg
1/4 cup of water (60ml)
All-purpose flour (for dusting)
Butter (for brushing)
1 egg, lightly beaten (for brushing)
Prepare the filling: in a processor, chop the chicken breast
In a large skillet, over high heat, cook the chicken with garlic, bacon, mustard, salt, paprika, and both bell peppers, stirring occasionally, until the meat is tender (about 5 minutes)
Add the flour, mix well, and cook, adding water as needed, until the mixture becomes slightly thickened (about 2 minutes)
Remove from heat, stir in parsley, and let cool
Prepare the dough: while that's cooling, in a large bowl, combine the flour, salt, and cold butter, mixing with your fingers until it forms a crumbly mixture
Add the egg and water, mix lightly with your hands
Form into a ball
Wrap in plastic wrap and refrigerate for about 15 minutes
Precise the oven to 200°C (hot)
Dust a flat surface with flour
With a rolling pin, roll out the dough to form a rectangle of 30 cm x 40 cm
With a knife or pastry cutter, cut the dough into cross sections to form four rectangles of 15 cm x 20 cm
Distribute the chicken filling among the dough rectangles
Join the edges of the pastries and press with a fork. Reserve
Grease a large baking dish with butter
Place the pasties in the baking dish and brush with beaten egg
Bake in the preheated oven until golden brown (about 30 minutes)
Transfer to a serving platter and serve
650 calories per serving.
