Baked Puff Pastry with Chicken Filling

Ingredients

• 10 g fresh yeast
• 250 g spelt flour Type 1050
• 100 g whole spelt flour
• 2 tbsp whole spelt flour (for handling)
• Salt
• 3 spring onions
• 2 Garlic cloves
• 1 red chili pepper
• 100 g mushrooms
• 300 g chicken breast fillet
• 2 tbsp olive oil
• Pepper
• 1 handful herbs (5 g each; e.g., parsley, thyme, rosemary)
• 1 tbsp tomato paste (15 g)
• 2 tbsp crème fraîche (20 g)
• 1 egg

Instructions

1. 1.

   For the dough dissolve yeast in 200 ml lukewarm water and let stand for about 5 minutes. Mix flour with 1 tsp salt, add it and work into a smooth dough with the yeast mixture. Cover and let rest for about 1 hour.

2. 2.

   Meanwhile prepare the filling: trim and finely chop spring onions; peel and dice garlic; halve chili lengthwise, deseed, wash and chop; clean and cube mushrooms.

3. 3.

   Pat dry chicken meat, cut into small cubes. Heat 1 tbsp olive oil in a pan. Sauté mushrooms for 3 minutes over medium heat, then remove. Add remaining oil. Steam spring onions, garlic and chili for 2 minutes. Add chicken and stir-fry for about 5 minutes, seasoning with salt and pepper.

4. 4.

   Wash herbs, pat dry, finely chop and mix with mushrooms, tomato paste and crème fraîche into the chicken; taste and adjust seasoning.

5. 5.

   Line a baking sheet with parchment paper. Separate egg yolk from white. Roll dough to about 3 mm thickness on a floured surface and cut circles (8–9 cm diameter) with a cutter. Place a small amount of filling in the center, brush edges with egg white, fold circles into half-moons, press edges firmly and seal. Beat yolk with 1–2 tbsp water and brush pastry pockets.

6. 6.

   Place pastries on prepared sheet and bake in preheated oven at 200 °C (fan 180 °C; gas: level 3) for 15–20 minutes until golden brown. Serve hot or slightly cooled on a platter.