Made with olive oil shortcrust pastry, these turnovers are filled with a mixture of chicken, peppers, tomato and onion.
INGREDIENTS
Shortcrust pastry with olive oil
300g of flour
3g of salt
100ml of olive oil
20g of butter
75 to 100ml of cold water
Farce
2 tablespoons of olive oil
1 chopped onion
1 diced green bell pepper
1 diced red bell pepper
1 crushed tomato
Salt, pepper, paprika
1 pinch of cumin
125g of cooked, chopped chicken
Decor and finish
Beaten egg
Sesame seeds
STEPS
1/ Prepare the dough: rub together the flour, salt, oil, and butter until the mixture resembles coarse breadcrumbs; gradually incorporate enough water, mixing gently without kneading, to form a dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2/ Prepare the stuffing: Heat the oil in a pan, sauté the onion and peppers, add the tomato, season, cover, and simmer over low heat. Once the liquid from the vegetables has evaporated, add the precooked chicken cut into small cubes, remove from the heat, and let cool.
3/ Shape the turnovers: Roll out the dough and cut out discs using a cookie cutter. Fill the discs with a small amount of filling, brush the edges with beaten egg and seal the discs to form turnovers.
4/ Place the turnovers on a baking sheet, brush them with beaten egg and sprinkle them with sesame seeds.
5/ Bake the turnovers for 15 to 20 minutes in an oven preheated to 180°C.
Tip of the day:
You can use leftover diced roast chicken or diced chicken fillets marinated in a mixture of salt, pepper, garlic, paprika and cumin and pan-fried with olive oil.
