Cream Filling
1 cup heavy cream
3/4 cup red pepper flakes, finely chopped
2 tablespoons butter
2 tablespoons lemon juice
700g defatted chicken breast
300g dried plums without pits
1 large onion, cut into rings
Pastry Dough
2 1/2 cups milk
3/4 cup olive oil
3 cups all-purpose flour
1 tablespoon active dry yeast
1 teaspoon salt
3 eggs
Accessory
Baking dish or 30x21 cm refractory
Cream Filling
1 cup heavy cream
3/4 cup red pepper flakes, finely chopped
2 tablespoons butter
2 tablespoons lemon juice
700g defatted chicken breast
300g dried plums without pits
1 large onion, cut into rings
Pastry Dough
2 1/2 cups milk
3/4 cup olive oil
3 cups all-purpose flour
1 tablespoon active dry yeast
1 teaspoon salt
3 eggs
Accessory
Baking dish or 30x21 cm refractory
Cream Filling
1
Remove bones and skin from chicken breast
2
Cut the meat into cubes, about 2 centimeters on each side, and set aside
3
Drain the red peppers
4
Refine the onion in butter over low heat for 5 minutes
5
Add the chicken, plums, lemon juice, and heavy cream
Stir until it comes to a boil, then remove from heat and let cool
6
In a blender, mix together 1 cup of flour with all other ingredients for the pastry dough
7
Pour the obtained cream into a bowl and add the remaining flour
Mix until the dough is smooth
8
Preheat the oven to medium temperature
Assembly
9
Place a small amount of the dough in the baking dish and top with a small quantity of the filling
10
Repeat the process once more
11
Bake for 35 minutes or until golden brown.
