Ingredients
Crust
6 tablespoon of butter2 cups all purpose flourpinch of salt pinch of sugarcold water
Filling
2 tablespoon butter1/2 chopped onion2 tablespoons all purpose flour2 cups milkpinch of nutmeg}salt and pepper1 chicken breast boiled in water with some carrots , celery and green onions)1 tin palm hearts in slices (480 grams)1 cup grated cheese (cheddar or parmesan)1 egg for brush the pastry
Method
CrustIn the processor or in a bowl put the flour, salt, sugar and butter. Process until the dough has the consistency of bread crumbs. Add 3 to 4 tablespoons of cold water. Process until you make a dough ball. Wrap in plastic and put in refrigerator 30 minutes.FillingIn a frying pan heat the butter over medium heat with a few drops of oil and add the onion, cooking 4 to 5 minutes.Add the flour and cook a few minutes.
Remove from the heat and add the milk, until incorporated., Season with salt and pepper and a pinch of sugar. Return to the fire and cook always stirring 3 minutes.Remove and let cool slightly.
Add the chicken, palm hearts and cheese, stir and reserve.On a lightly floured work surface, roll out each of the pastry.Place one pie crust in the bottom and up the sides of a pie pan. Pour the filling over the top.Top with second pie crust (a lattice style is easy and look pretty)
To make the ribbons:
Roll out the pastry cut each piece into long, thick ribbons, about 3 cm wide. Make enough to cover the top. Weave the ribbons together on a piece of baking paper and chill in fridge for 15 minutes to firm up.Carefully slide the pastry lattice from the baking paper and lay on top of the pie. Trim the excess pastry and lightly press to sealBrush the ribbons with the egg and cook in oven at 180 ° C (370 F) about 25 minutes or until golden. Remove and let stand for a few minutes before desmolding and cutting.Serve with some salads.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
