Learn from us: Recipes

Chicken Pot

Pastry Dough :

• 500 gr High Protein Wheat Flour
• 250 gr Ice Water
• 1 Egg
• 20 gr Granulated Sugar
• 50 gr FILMA®️ Prestige
• 10 gr Salt
• 250 gr FILMA®️ Puff Pastry

Instructions:

1. Prepare plastic wrap and place FILMA®️ Puff Pastry on it, roll it out thinly.
2. Mix all the pastry dough ingredients except for salt and FILMA®️ Prestige.
3. Use a mixer to combine them until well mixed.
4. Then add FILMA®️ Prestige and salt, continue mixing until well incorporated. The dough doesn’t need to be elastic.
5. Rest the dough for 30 minutes in the chiller.
6. Roll out the dough, place FILMA®️ Puff Pastry in the center, fold the left and right sides towards the center, and then fold it again (double fold).
7. Continue rolling until it’s about 1 cm thick, fold one side towards the center covering 2/3 of the dough, then fold the other side (single fold).
8. Perform one more double-single fold.
9. After each folding, rest the dough for 10 minutes in the refrigerator.
10. Rest the dough for 30 minutes in the refrigerator before using it for the final rolling.

Chicken Ragout

Ingredients :

• 2 tbsp FILMA®️ Prestige
• 1 Onion, roughly chopped
• 100 gr Boiled Chicken Breast, cut into cubes
• 100 gr Button Mushrooms, sliced
• 150 gr Mixed Vegetables
• 2 tbsp Flour
• 200 gr Water
• 100 gr Cooking Cream
• 1 tsp Italian Herbs
• 1/2 tsp Pepper
• 1 tbsp Granulated Sugar
• 1 tsp Chicken Powder

Topping :

• Dry Parsley

Instructions :

1. Heat 2 tbsp FILMA®️ Prestige in a pan.
2. Sauté the onion until wilted, then add flour.
3. Add cooking cream.
4. Add mushrooms, mixed vegetables, boiled chicken, and the seasonings.
5. Stir until well combined and adjust the taste.
6. Add dry parsley and mix briefly.
7. When cooked, remove from heat and set aside.

Finishing :

1. Roll out the pastry dough, cut into circles using a ring.
2. Use one piece as the base and another piece as the cover.
3. Bake in a preheated oven at 200°C for approximately 30 minutes.