Difficulty
Easy
Dose for 24 morsels of 4/5 cm in diameter
For pasta
250 g weak flour for shortcrust pastry
150 g butter cut into cubes and slightly soft
1 teaspoon of salt
1 pinch of sugar
1 medium egg
1 tablespoon of cold milk
For the filling
150 g diced chicken thigh
150 g of striped joints
60 g frozen peas (fresh in season)
2 tablespoons extra virgin olive oil
Fresh or dried garlic
350 g of water
1 teaspoon of Bauer Granular Chicken
30 g of butter
30 g of flour
Pepper and chopped parsley to taste
By Barbara Fontanel
Knead the brisée dough, by hand or using a mixer, wrap it in a plastic wrap and place it to rest in a cool place.
After about 30 minutes roll out the dough to a thickness of about 3 mm, cut with a pastry ring of the desired diameter and coat the shells of the desired size.
After a short time in the freezer cook at 170° static, until browned.
In a hot pan, brown the chicken cubes in 1 tablespoon of oil.
As soon as they are cooked and browned, put them in a bowl and, in the same pan, with an additional tablespoon of oil and garlic, cook the joints over high heat.
Bring the water to a boil and add the Bauer granular.
blanch the peas for a few minutes in this broth.
