Stuffing
700g defatted chicken
3/4 cup (chopped) of red pepper flakes, finely chopped into small triangles
1 large onion, sliced
2 tablespoons of butter
300g dried plums without pits
2 tablespoons of lemon juice
1 cup of heavy cream
Pastry Dough
3 cups of all-purpose flour
2 1/2 cups of milk
3/4 cup of lard or vegetable shortening
1 tablespoon of active dry yeast
1 teaspoon of salt
3 eggs
Stuffing
700g defatted chicken
3/4 cup (chopped) of red pepper flakes, finely chopped into small triangles
1 large onion, sliced
2 tablespoons of butter
300g dried plums without pits
2 tablespoons of lemon juice
1 cup of heavy cream
Pastry Dough
3 cups of all-purpose flour
2 1/2 cups of milk
3/4 cup of lard or vegetable shortening
1 tablespoon of active dry yeast
1 teaspoon of salt
3 eggs
Stuffing
1
Remove the bones and skin from the chicken
Cut the meat into cubes with about 2 centimeters on each side, and set aside
Eggsalve the red pepper flakes
2
Fry the onion in butter over low heat for five minutes
Then add the chicken, dried plums, lemon juice, and heavy cream
Stir until it reaches a boil
Tear from the heat and let it cool
Pastry Dough
1
Preheat the oven to 200°C (392°F)
Mix together in a blender one cup of flour with all the remaining ingredients for the pastry dough
2
Pour the creamy mixture into a bowl and add the rest of the flour
Mix until the dough is smooth
Assembly
Place a small amount of the pastry dough in an ungreased 30cm x 20cm baking dish, then spread a small layer of the stuffing on top
Repeat this process one more time
Bake for 35 minutes or until it starts to brown.
