Traditional festival puff pastry
Time: 35 minuten
Difficulty: Media
400 gr. of pojaldre mass, 350 gr. of cooked chicken, 250 gr. of ham york, 2 hard eggs, a beaten egg, 25 gr. of flour, a glass of milk, 25 gr. of butter, grated and half lemon juice, a tablespoon of chopped parsley, black pepper, and salt.
Preparation
We split the spindle mass into two parts, stretch it with the roller, and with one of the halves we lined a circular mold.
In a frying pan we melt the butter, add the flour, pour the milk slowly, and remove until we get a thick sauce. The pan is removed from the fire, we add the grated and lemon juice, parsley, salt and pepper fresh ground, leaving the sauce cool.
We cut the chicken, ham and hard eggs into dice, put them in a bowl and pour them over the sauce we have prepared before. We mixed it all up very well and we put it in the mold that we had lined with spindle dough.
We cover the remaining half of the pebble, paint the surface with egg and make a small hole in the center.
We put it in the oven, and we let it cook for 30 minutes. When it gets cold, it'll be ready to drink.
