PARA MASSA
Components
- 3/4 cup (teaspoon) of wheat flour
- 3 tablespoons (tablespoon) of frozen butter (45 g)
- 2 tablespoons of chilled water
- A small dash of salt
Setup phase
- In a bowl, combine the flour and salt. Incorporate the cold butter, blending thoroughly with your fingertips until a crumbly mixture forms. Gradually add the water, kneading with your hands until a smooth dough develops. Wrap it in plastic wrap and refrigerate for at least one hour to rest.
PARA O RECHEIO
Components
- 1¼ cups (tea) of shredded leftover chicken (baked or cooked)
- 1/4 cup of frozen peas
- One carrot
- 1/4 cup (teaspoon) of finely chopped salt
- Half an onion
- One garlic clove
- 1 cup of tea with milk
- 1 tablespoon of butter
- 1½ teaspoons of wheat flour
- 1 teaspoon of Dijon mustard
- Three sprigs of thyme
- freshly grated nutmeg to taste
- Add salt and ground pepper gradually to achieve the desired flavor.
Ready state
- Remove the peel from the carrot and chop it into 0.5 cm cubes. Peel and finely slice the pike onion and garlic.
- Heat a medium-sized pan over medium heat. Melt the butter in the pan. Add the chopped onion, season with a pinch of salt, and sauté for approximately 5 minutes until it begins to caramelize. Then, add the garlic and cook for an additional minute to release its aroma.
- Incorporate the salt and carrot, season with salt and pepper, and cook for an additional 3 minutes. Then, add the shredded chicken and thyme, mixing thoroughly. Lastly, include the peas and stir for 1 minute to defrost.
- Incorporate the flour and mix thoroughly for 1 minute. Slowly pour in the milk, stirring continuously with a spatula to eliminate any flour lumps. Add the mustard and season with nutmeg. Cook for approximately 3 minutes, stirring occasionally, until the filling turns creamy. Remove from heat and set aside.
FOR ASSEMBLY
Components
- 1 egg used to glaze the dough
Setup phase
- Set the oven to 220 °C (high heat). Prepare two ramekins measuring 9 cm in diameter and 5 cm in height, as the logs will be baked separately in these ramekins.
- Dust the work surface with flour. Using a baker’s spatula or knife, split the dough into two equal parts. Roll out each portion with a rolling pin, sprinkling flour on both sides to prevent sticking, until the dough is approximately 1 cm thick. Trim the edges of each piece with a knife to create two squares roughly 12 cm by 12 cm (or use a ramekin as a template if preferred; the dough should be large enough to cover the opening).
- Distribute the filling evenly between the two ramequins. In a separate bowl, crack the egg and whisk thoroughly with a fork. Using the beaten egg, brush around 2 cm from the outer edge of each ramequin to ensure the mixture adheres properly during baking.
- Place a square of dough over each ramekin and firmly press it against the outer edge to secure it. Then, brush the dough covering with the beaten egg.
- Place in the oven and bake for approximately 30 minutes, or until the toasts are crispy. Take out of the oven and serve immediately.
Freidora de aire
If you like, you can toast the bread in an Air Fryer preheated to 165 °C for 15 minutes.
