Today I share a “joint venture” recipe between my beloved “ Sous chef” (And wife) and yours truly! It broke our “scrumptiousness” meter! Enjoy!
Ingredients of the filling
- 2 lbs of chicken breast . Chopped.
- 1 big white onion.
- 1 spoonful of garlic paste
- Black pepper.
- 1 can of mushrooms.
- ½ bar of butter
- ¼ cup of buttermilk
- 1 big red pepper (Chopped).
- 1 bouillon cube
- 1 spoonful of tomato paste (so that the color is a rosy tone instead of a pale color)
- 2 cups of sauce béchamel sauce
- Salt to taste.
Ingredients for the foot (crust) of the sous chef”
- 2 cups of flour
- 1 bar of frozen butter
- 1 spoonful of salt
- ½ cup of frozen water
Directions for the filling
Cook the meat in the pan with all the seasonings and ingredients (minus the mushrooms, the béchamel sauce, the butter and the buttermilk) crumbling the meat as it cooks.
Once the meat is cooked, soft and crumbled, add the béchamel sauce, the buttermilk, the butter and the mushrooms and allow de reduce until creamy.
Cool down in the fridge.
Directions for the crust and dough
Cut the frozen butter in pieces and mix with the flour and the salt with a fork until you get a clotted consistency. Add the water until you have a dough. Divide in two and allow to rest for 15 minutes. Extend the dough on a floury surface.
Cover the container, add the filling and cover with another sheet of dough. Make small holes and take to the oven for about 40 minutes in medium high fire.
It’s always good to monitor due to the variations of each oven.
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