Filling
1 cup of prosciutto cut into cubes
2 kg of cooked chicken
14 white onions, cooked
Sauce
2 cups of chicken broth
1 cup of milk
7 tablespoons of butter
2 tablespoons of wheat flour
1/2 tablespoon of English mustard
Salt and black pepper to taste
Dough
2 cups of wheat flour
2/3 cup of milk
1/2 cup of butter
3 teaspoons of active dry yeast
1 teaspoon of salt
To brush
Milk
Accessories
Cookie cutter
Large refrigerator
Filling
1 cup of prosciutto cut into cubes
2 kg of cooked chicken
14 white onions, cooked
Sauce
2 cups of chicken broth
1 cup of milk
7 tablespoons of butter
2 tablespoons of wheat flour
1/2 tablespoon of English mustard
Salt and black pepper to taste
Dough
2 cups of wheat flour
2/3 cup of milk
1/2 cup of butter
3 teaspoons of active dry yeast
1 teaspoon of salt
To brush
Milk
Accessories
Cookie cutter
Large refrigerator
Filling
Debone the chicken and cut it into pieces
Arrange in a large refrigerator with the onions and prosciutto
Sauce
Melt the butter over medium heat, add the flour and mix well
Add the milk and broth, stirring constantly until the sauce thickens
Season with English mustard, salt, and black pepper
Pour over the filling
Dough
Preheat oven to high temperature
Mix together the flour, yeast, and salt
Add the butter and mix until a thick batter forms
Gradually add the milk, mixing with a spoon
Place the dough on a floured surface and knead
Roll out to 1 cm thickness
Cut into slices using a cookie cutter dusted with flour
Arrange in a large refrigerator and brush with milk
Bake until golden brown
