B&bs Beside Sligo Hospital

CREAM PIE COOKIES ENGLISH MUFFINS CHICKEN


INGREDIENTS FOR FILLING:
chicken breast cut into small pieces.
Mushrooms.
olive oil.
white wine.
And the condiments you want. I lay salt, pepper, paprika and pepper, thyme, parsley and basil.

ingredients for the dough: Flour
.
Water.
Butter. Salt


PREPARATION:
first thing we do is the fill. In a bowl put the chopped chicken and mushrooms also cut to pieces. we add a little oil, another splash of white wine and all the condiments you want to taste and mix everything together.
let stand in refrigerator (stuffing the day before I do that take all the flavor). We'll

mass. Put the flour on a clean flat surface and make a volcano. We took a little water and a little salt and knead. We corrected flour or water to produce a dough.
Now take a good amount of butter and mix with the dough and return to correct with the flour until the dough does not stick to our fingers.
We let stand for a while.

Now that you have the dough and filling just have to make pies.
Preheat oven between 180 and 200 º C.
We take a handful of mass and the mold roll until thin (about 2 or 3 mm.) And a little prick with a fork (that is to stop swelling). With a mold or a bowl cut a circle about 15 cm. and fill the center with the chicken, leaving about 2 cm. abroad without refilling.
After that we take another handful of dough and make another circle, this time smaller (about 13 cm.), And put it over the filling. We raise these 2 cm.de masse since we had not come together well and fill the two circles of dough leaving no space where I can take anything. I first one squashing them against each other, then bend it in and finally they crappy outside to make out like a crown.
And when we all made the pies go into the oven for 40 minutes (depending on the amount of turnovers and how big they are).
When golden brown take them out and let cool slightly.

I have not put amounts because if I do leftover dough empanadas filled with tuna and red peppers and olives that I have at home is always a "porsi."
And if I have too much filler and sauté for what is luxury to take a espaghetis.

As if that helps you I put 1 kg of chicken, about 750 g. meal and a glass of water, but this is not exact since the mass must be corrected.