16 oz boneless, skinless chicken breast, cut into pieces
4 cloves of garlic, minced
4 slices of bacon, chopped (60 g)
1 tablespoon mustard
1/2 teaspoon salt
1 1/2 teaspoons paprika
1/4 cup yellow pepper, diced
1/4 cup red pepper, diced
1 tablespoon all-purpose flour
1/2 cup water
2 tablespoons chopped parsley
Dough
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
1 egg
1/4 cup water
1 egg for brushing
16 oz boneless, skinless chicken breast, cut into pieces
4 cloves of garlic, minced
4 slices of bacon, chopped (60 g)
1 tablespoon mustard
1/2 teaspoon salt
1 1/2 teaspoons paprika
1/4 cup yellow pepper, diced
1/4 cup red pepper, diced
1 tablespoon all-purpose flour
1/2 cup water
2 tablespoons chopped parsley
Dough
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cut into pieces
1 egg
1/4 cup water
1 egg for brushing
1 In a food processor, process the chicken breast
Fry it with garlic, bacon, mustard, salt, paprika, and peppers, stirring occasionally
2 Add flour, mix, and cook, adding water as needed to obtain a thick mixture
Remove from heat, add parsley, mix, and let cool
Dough
1
In a bowl, combine flour, salt, and butter; mix with fingers until it forms a crumbly mixture
Add egg and water; knead until smooth
Make into a ball, wrap in plastic wrap, and refrigerate for 15 minutes
2
Preheat oven to 400°F (200°C)
Roll out the dough to obtain a rectangle of 12 inches by 16 inches
Cut into four squares
Distribute the filling
Fold in the sides and press with a fork
Grease a baking dish
Place the pies in the baking dish and brush with egg
Bake until golden.
