Learn from us: Recipes

Chicken Mushroom Pocket

Pastry Dough Ingredients :

• 250 gr High Protein Wheat Flour
• 125 gr Water
• 1/2 Egg (1 egg beaten, take half of it)
• 10 gr Granulated Sugar
• 25 gr FILMA®️ Prestige
• 5 gr Salt
• 125 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 Mushroom Filling

Ingredients :

• 2 tbsp FILMA®️ Prestige 
• 1 Onion, roughly chopped
• 125 gr Boiled Chicken Breast, cut into small cubes
• 125 gr Button Mushrooms, thinly sliced
• 75 gr Green Peas
• 2 tbsp Flour
• 250 gr Cooking Cream
• 1/2 tsp Pepper
• 1 tbsp Granulated Sugar
• 1 tsp Chicken Powder
• 1 tsp Parsley Powder

Instructions :

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

Finishing :

1. Roll out the pastry dough, cut into rectangular squares.
2. Place the filling and fold it like a pocket.
3. Press the edges firmly.
4. Brush with beaten egg yolk.
5. Bake in a preheated oven at 200°C for approximately 30 minutes.