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Ingredients
- 320 g Flour
- 1/2 tsp Baking Powder
- 2 Eggs
- 200 g Butter
- Salt to taste
- 250 g Chicken Breast
- 1 Onion
- 1 Yellow Bell Pepper
- 1 pinch Cayenne Pepper
- 1 tsp Paprika Powder
- 1 tbsp Olive Oil
- 100 g Crème Fraîche
- 100 g Strained Tomatoes
- 1 splash Lemon Juice
- 1/2 tsp Chipotle Chili
- Pepper to taste
Preparation
- 1For the dough, put flour, baking powder, one egg, a pinch of salt, butter, and 4 tbsp water into a bowl and knead with the dough hooks of a mixer until a smooth dough forms. Cover and let rest in the refrigerator for 1 hour.
- 2For the filling, sear the chicken breast in a pan with olive oil. Remove and shred with two forks. Finely dice the onion and sauté in the same pan. Dice the bell pepper and also add to the pan. Sauté for 5 min., then add the shredded chicken and season the mixture with salt, paprika powder, and cayenne pepper.
- 3Preheat oven to 180 degrees Celsius convection. Roll out the dough thinly on a floured surface. Cut out circles with a drinking glass. Place 1 tsp of the filling in the center of each circle. Separate an egg and brush the edges of the dough circles with egg white. Fold into a semicircle and press the edges with a fork.
- 4For the dip, mix crème fraîche and strained tomatoes. Season with a few splashes of lemon juice, chipotle chili, salt, and pepper. Serve with some chopped cilantro to taste.
