Chicken Stuffed Pastries

Chicken Stuffed Pastries


2 cups wheat flour
5 tablespoons Encala
1 teaspoon baking powder
6 tablespoons butter
2 eggs – lightly beaten
1 teaspoon salt
1 egg yolk to brush

150g of cooked and shredded chicken breast
2 tablespoons of Encala
1/2 onion – chopped
30 grams of peeled tomatoes
120 grams of peas
1 pinch of salt
1 pinch of black pepper


In a bowl, place the flour, Encala, baking powder, butter, lightly beaten eggs, and salt.
Mix the dough until it comes together in a ball.
If necessary, add more flour. The dough should be moist and brittle.
Divide the dough into four parts.
Place one part of the dough between two plastic sheets and flatten it with the help of a roller.
Remove the plastic sheet on top and place a spoon full of filling in the center.
With the help of the plastic sheet at the bottom, close the pastry in the shape of a half-moon (to give the shape, cut the ends of the dough with a knife).
Close like edges with a fork tip. Repeat this procedure with the other three parts.
Place the pastries on a baking sheet and brush with the yolk.
Bake in a 400°F preheated oven for approximately 20 minutes.

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