Filling
1 cup heavy cream
3/4 cup red pepper flakes, chopped into small triangles
2 tablespoons butter
2 tablespoons lemon juice
700 grams chicken breast, cooked and shredded
300 grams dried apricots without pits
1 large onion, cut into rings
Pastry Dough
21/2 cups milk
3/4 cup vegetable oil
3 cups all-purpose flour
1 tablespoon active dry yeast
1 teaspoon salt
3 eggs
Accessory
Baking sheet or 30 x 21 cm rectangular dish
Filling
1 cup heavy cream
3/4 cup red pepper flakes, chopped into small triangles
2 tablespoons butter
2 tablespoons lemon juice
700 grams chicken breast, cooked and shredded
300 grams dried apricots without pits
1 large onion, cut into rings
Pastry Dough
21/2 cups milk
3/4 cup vegetable oil
3 cups all-purpose flour
1 tablespoon active dry yeast
1 teaspoon salt
3 eggs
Accessory
Baking sheet or 30 x 21 cm rectangular dish
Filling
Remove bones and skin from chicken, cut into cubes with approximately 2 centimeters of side length and reserve
Drain the red peppers
Sauté the onion in butter over low heat for 5 minutes
Add the chicken, apricots, lemon juice, and heavy cream
Stir until it simmers, then remove from heat and let cool
Pastry Dough
Whisk together 1 cup of flour with all other ingredients in a blender
Pour the mixture into a bowl and add the remaining flour, mixing until smooth
Heat the oven to medium temperature
Assembly
Place some pastry dough in the baking sheet and top with a small amount of filling, repeat one more time
Bake for 35 minutes or until it starts to brown.
