- 1,4kg of chicken breast
- 2 onions
- 3 leeks
- 3 stalks of celery
- 4 teaspoons yellow curry powder
- 180g of Saint Môret
- 180g of cream cheese
- olive oil
- salt pepper
- 500g of flour
- 335g of semi-salted butter
- 80g of egg
- 1 egg yolk for gilding
Save the cooking water for later.
Let cool .
Peel and cut onions into small pieces. Put in a very large pan with 6 tablespoons of olive oil.
Also cut the celery stalks without their leaves.
Add the celery to the pan and cook for 10 minutes over moderate heat.
Add the leeks and cook for 20 minutes.
The leeks must be well cooked.
It goes much faster and is perfect for the amount we have here!
Add a good 4 ladles of chicken juices (that you had set aside).
Pour in the curry powder.
The cream cheese and the Saint Môret. You can also put only one or the other. In this case, a total of 360g is needed!
Put salt and pepper at your taste. Adjust the softness of the stuffing by letting it dry over low heat, or by adding a little of the chicken’s cooking juices.
For the dough, put the flour and semi-salted butter at room temperature in a bowl.
No need to rest in the cooler. Immediately roll out 3/4 of the dough on parchment paper.
Line your greased circle (or pan). As always, I use release agent.
Place the paper with the pastry ring on a baking sheet and pour the entire chicken filling over it.
Roll out the remaining dough.
Place the dough on the circle.
Squeeze the dough well to join the bottom one to the top one. As you go along, you will seal it and then the dough will fall out.
And then a clean job!
Brush the entire surface of the dough with egg yolk.
Bake at 180°C for about 1h30. Since the filling is already cooked, it is only the dough that needs to cook and brown nicely.
Delicately cut up.
All that’s left to do is to taste it. If there is too much, you can freeze it!