Flaky Chicken Parcel with Cream Cheese
Ingredients
Part Preparo
Part Acabamento
Part Recheio
Process
01. Heat the oil in a skillet and sauté the chopped onion until golden brown.
02. Add the cooked, shredded chicken, salt, and sweet corn, and sauté.
03. Add the cream cheese (type catupiry), chopped parsley, and oregano. Remove from heat and set aside.
PREPARATION
01. Place Zeelandia Batata Pratic and part of the cold water (380 ml) into the mixer and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (20 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
FOLDING
01. Roll out the margarine for puff pastries into a rectangular shape until approximately 1 cm thick. Set aside.
02. Roll out the dough (1st time) into a rectangular shape until approximately 1 cm thick on a surface previously dusted with flour.
03. Using a brush, remove the excess flour from the dough.
04. Cover 2/3 of the dough with the reserved margarine.
05. Fold the part without margarine over half of the part with margarine, and then fold the remaining third with margarine on top of that.
06. Roll out the dough (2nd time) until approximately 1 cm thick.
07. Fold the dough again into 3 overlapping layers.
08. Roll out the dough (3rd time) until approximately 1 cm thick again.
09. Fold again into 3 overlapping layers.
10. Cover with plastic wrap. Let it rest for 10 minutes.
11. Roll out the dough for the last time (4th time) until 0.5 cm thick x 45 cm wide x 75 cm long. Remove the excess flour with the brush.
12. Using a ruler, measure and cut squares (15 x 15 cm) with a pastry cutter.
13. Place 120 g of the previously reserved filling in the center of each piece.
14. Close the piece into a parcel shape.
15. Place on previously greased smooth baking sheets.
16. Ferment in a proofing cabinet at room temperature for approximately 1:30 h or until ready.
01. Brush the surface with beaten whole eggs halfway through the fermentation time.
02. Sprinkle sesame seeds over the pieces.
03. Bake at 190°C for approximately 25 minutes in a deck oven.
TIP
- Alternative baking
* Turbo oven: 140°C for approximately 30 minutes
Yield
15 Units of 196 g
Equipment
Mixer , Oven , Stove , Scale , Proofing Cabinet , Spoon , Scale , Smooth Baking Sheets , Brush , Knife , Paintbrush , Container , Pastry Cutter , Cutting Board , Skillet , Ruler
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 128 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 1.6 | % VD (*) |
| Aç adicionados (g) | 1.3 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 6.3 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 267 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Flaky Chicken Parcel with Cream Cheese
Ingredients
Part Acabamento
Part Recheio
How to make it
FILLING
01. Heat the oil in a skillet and sauté the chopped onion until golden brown.
02. Add the cooked, shredded chicken, salt, and sweet corn, and sauté.
03. Add the cream cheese (type catupiry), chopped parsley, and oregano. Remove from heat and set aside.
PREPARATION
01. Place Zeelandia Batata Pratic and part of the cold water (380 ml) into the mixer and mix on low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (20 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
FOLDING
01. Roll out the margarine for puff pastries into a rectangular shape until approximately 1 cm thick. Set aside.
02. Roll out the dough (1st time) into a rectangular shape until approximately 1 cm thick on a surface previously dusted with flour.
03. Using a brush, remove the excess flour from the dough.
04. Cover 2/3 of the dough with the reserved margarine.
05. Fold the part without margarine over half of the part with margarine, and then fold the remaining third with margarine on top of that.
06. Roll out the dough (2nd time) until approximately 1 cm thick.
07. Fold the dough again into 3 overlapping layers.
08. Roll out the dough (3rd time) until approximately 1 cm thick again.
09. Fold again into 3 overlapping layers.
10. Cover with plastic wrap. Let it rest for 10 minutes.
11. Roll out the dough for the last time (4th time) until 0.5 cm thick x 45 cm wide x 75 cm long. Remove the excess flour with the brush.
12. Using a ruler, measure and cut squares (15 x 15 cm) with a pastry cutter.
13. Place 120 g of the previously reserved filling in the center of each piece.
14. Close the piece into a parcel shape.
15. Place on previously greased smooth baking sheets.
16. Ferment in a proofing cabinet at room temperature for approximately 1:30 h or until ready.
01. Brush the surface with beaten whole eggs halfway through the fermentation time.
02. Sprinkle sesame seeds over the pieces.
03. Bake at 190°C for approximately 25 minutes in a deck oven.
TIP
- Alternative baking
* Turbo oven: 140°C for approximately 30 minutes
Tips
Yield
15 Units of 196 g
Equipment
Mixer , Oven , Stove , Scale , Proofing Cabinet , Spoon , Scale , Smooth Baking Sheets , Brush , Knife , Paintbrush , Container , Pastry Cutter , Cutting Board , Skillet , Ruler
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 128 | % VD (*) |
| Carboidratos (g) | 11 | % VD (*) |
| Açúcares totais (g) | 1.6 | % VD (*) |
| Aç adicionados (g) | 1.3 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 6.3 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 267 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.