Chicken Pastel Cover

Ingredients:

• 50 grams average protein cake flour
• 150 ml water
• 2 chicken eggs
• 50 grams grated cheese
• 75 grams butter
• 100 grams of steamed potatoes, mashed
• ½ teaspoon pepper powder
• Salt to taste

Filling Ingredients:

• 250 grams of chicken meat, finely chopped
• A carrots, small diced
• 5 tablespoons green peas
• 2 stalks leek, thinly sliced
• 4 cloves garlic, minced
• A teaspoon pepper powder
• Salt to taste
• A teaspoon sugar
• 150 ml chicken broth
• A teaspoon sesame oil
• 2 tablespoons cooking oil
• 2 teaspoons cornstarch, dissolved in 3 tablespoons water

Filling Directions:

1. Heat cooking oil. Saute garlic and leeks until fragrant.
2. Enter the chopped chicken. Cook until change color.
3. Add the other ingredients with no cornstarch solution. Meanwhile, stirring frequently until cooked through.
4. Pour the cornstarch solution. Cook until thick. Remove and set aside.

Directions:

1. Bring of water and butter to a boil and butter melted.
2. Add flour and stirring frequently until cooked through and smooth. Remove and let stand to the steam heat is lost.
3. Add eggs one by one at a time while stirring until blended. Add the other ingredients and stir until well blended. Insert to the spruit star-fitted triangle plastic.
4. Pour the dough lengthwise / circular in heat-resistant bowl or baking dish. Bake in oven at 170 degrees celsius until cooked. Then lift.
5. Add the filling mixture up to two thirds higher of plate height.
6. Then, Pouring the dough into the bowl fully up to the surface. Bake again in 170 degree celsius oven.
7. Bake until cooked through and golden brown. Lift and serve warm.