Chicken curry turnovers

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Saf-instant yeast 11g

INGREDIENTS
Dough:

1 sachet of saf-instant yeast (11g)
dissolved in a 100ml of warm milk
300g flour / 2 pinches of salt /
1 tsp of sugar / 1 egg /
100g butter / 1 egg for the glaze
Filling:
200g chicken breast,
one tsp of curry powder,
3g of salt, 1 onion,
2 leeks, finely sliced,
2 tbsp of crème fraîche,
mint, coriande

PREPARATION
Mix all the pastry ingredients together and prove for 4 to 5 hours, or make the day before.
In a frying pan, cook in oil the finely chopped onion, sliced leek, chopped chicken and curry powder. Add the herbs and the cream and boil for one minute to thicken the sauce.
Roll out the pastry and cut out 16 squares.
Fill 8 squares with the chicken filling, cover with the other 8 squares, pinch shut along the edges and brush with the beaten egg to glaze.
Bake in a preheated oven at 180°C for 40 minutes

baking yeast