Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Mix the flour and salt in a bowl. Crumble the yeast, add. Pour in the water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Cut the chicken breasts into strips, season with salt, mix with 3 tbsp of crème fraîche. Finely chop the parsley, mix with the remainder of the crème fraîche. Grate the carrots, mix with the sweetcorn and peas, season. Divide the dough in half. On a lightly floured surface, roll out the dough into ovals approx. 5 mm thick. Place on a baking tray lined with baking paper, dust the edges with a little flour. Spread the parsley & crème fraîche mixture over the pastry bases, right up to the floured edge. Top with the mixed vegetables and chicken strips.
Approx. 20 mins. in the lower half of an oven preheated to 220°C.
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