Chicken Corn Filled Pastry

Ingredients

• 600 g flour
• 360 g butter
• 150 g water
• 0.5 tsp Salt
• 2 chicken breast fillets
• 1 Tbsp clarified butter
• 1 can corn
• 2 onions
• 1 Spring onion
• 75 ml vegetable broth
• 1 tsp Cornstarch
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Sift the flour onto a work surface, create a well in the center and sprinkle salt over it. Distribute the butter pieces around the edge. Add some water into the center and quickly knead into a smooth dough. Divide the dough into two halves and chill for at least 30 minutes.

3. 3.

   Meanwhile prepare the filling: cut the chicken into small cubes and sear them briefly in hot clarified butter until browned all over. Drain the corn and pulse it in a blender, then add to the chicken cubes. Dice the onions and add them. Trim and chop the spring onion and add as well. Sauté everything for 3 minutes, pour in broth, bring to a boil. Whisk the cornstarch with a little cold water and stir into the mixture. Bring to a quick boil again, set aside to cool and season further.

4. 4.

   Roll each dough half on a floured surface into a large 2–3 mm thick sheet. Spread about 5 cm of filling onto one sheet. Carefully place the second sheet over it and press around the filling to seal. Using a round cutter with wavy edge, cut out small pies about 5 cm in diameter and pinch the edges with a fork. Poke a center hole with a fork on each pie. Arrange them spaced apart on a parchment-lined baking tray (pierced holes facing up) and bake for about 25 minutes. Remove from oven, let cool slightly, then serve warm or cold.