400 g of boneless, skinless chicken breast
4 cloves of garlic, minced
4 slices of bacon, diced (60 g)
1 tablespoon of mustard
1/2 teaspoon of salt
1 1/2 teaspoons of paprika
1/4 cup of yellow bell pepper, diced
1/4 cup of red bell pepper, diced
1 tablespoon of all-purpose flour
1/2 cup of water
2 tablespoons of chopped fresh parsley
Dough
2 cups of all-purpose flour
1/2 teaspoon of salt
1/2 cup of cold butter, cut into small pieces
1 egg, lightly beaten (for brushing)
1/4 cup of water
400 g of boneless, skinless chicken breast
4 cloves of garlic, minced
4 slices of bacon, diced (60 g)
1 tablespoon of mustard
1/2 teaspoon of salt
1 1/2 teaspoons of paprika
1/4 cup of yellow bell pepper, diced
1/4 cup of red bell pepper, diced
1 tablespoon of all-purpose flour
1/2 cup of water
2 tablespoons of chopped fresh parsley
Dough
2 cups of all-purpose flour
1/2 teaspoon of salt
1/2 cup of cold butter, cut into small pieces
1 egg, lightly beaten (for brushing)
1/4 cup of water
Filling
In a food processor, grind the chicken breast
Cook the chicken with garlic, bacon, mustard, salt, paprika, and bell peppers for 5 minutes or until the meat is tender
Add flour and mix well, adding water as needed to achieve a slightly thick consistency
Let it cool
Dough
In a bowl, combine flour, salt, and cold butter
Mix with your fingers until you have a crumbly texture
Add the egg and water, and knead with your hands until a dough forms
Shape into a ball and wrap in plastic film
Refrigerate for about 15 minutes
Preheat oven to 200°C
Dust a flat surface with flour
Roll out the dough to a rectangle of 30 cm x 40 cm
Make a cross cut to obtain four rectangles
Spread the filling
Join the pastry's edges and press with a fork
Grease a baking dish with butter
Place the pastries in the dish, and brush with egg
Bake in the preheated oven until golden brown.
