LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
6-8
45 MINS
20 MINS
25 MINS
INGREDIENTS
For the filling:
1 cup cream
3 tbsp butter
1 medium onion, finely chopped
2 cups diced brown mushrooms
¼ cup self-raising flour, sifted
2 cups warm chicken stock
2 tsp dried Italian herbs
Salt and black pepper, to taste
4 cups cooked chicken, shredded
For the dough:
4 cups self-raising flour, sifted, plus extra for dusting
2 cups plain yoghurt
METHOD
1. Melt the butter in a large pan over medium-high heat. Add the chopped onions and sliced mushrooms, cooking for 5-6 minutes until tender. Sprinkle the ¼ cup of self-raising flour directly over the mushrooms and onions, stirring continuously for 1-2 minutes to cook out the flour.§
2. Slowly pour the warm chicken stock into the pan, whisking constantly to prevent lumps. Stir in 1 cup of cream, shredded chicken, dried herbs and season to taste. Let it simmer for 3-4 minutes until the sauce becomes thick, velvety, and coats the chicken perfectly. Remove from the heat and allow the filling to cool completely. *Chef’s Tip: Allow the mixture to cool completely & thicken further as this will ensure easy filling later.
3. Preheat the oven to 180°C and line two large baking sheets with baking paper. In a large mixing bowl, combine the 4 cups of self-raising flour and half a teaspoon of salt. Add the plain yoghurt and use a spoon to mix until a dough starts to form.
4. Tip the dough onto a lightly floured surface and knead for about 3 minutes until smooth and pliable. Divide the dough into 8 equal portions and roll each portion out into a neat circle, about 0.5cm thick and 20cm wide.
5. Spoon the cooled, thick chicken Alfredo filling onto one half of each dough circle, leaving a clean 1cm border around the edges. Fold the other half of the dough over the filling to create a half-moon pocket. Press the edges firmly with a fork to crimp and seal the pockets tightly. Cut the edges to neaten the pocket, ensuring the shape is a perfect half moon.
6. Place the 8 pockets onto the prepared baking sheets. Brush a whisked egg over the dough for a golden finish.
7. Bake for 20 to 25 minutes until the homemade dough is beautifully puffed, cooked through, and golden brown.
8. Garnish with freshly chopped parsley and serve warm as the ultimate handheld comfort food, and ENJOY!
Chicken Alfredo Foldover
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LEVEL:
EASY
SERVES:
6-8
TOTAL TIME:
45 MINS
PREP TIME:
20 MINS
COOK TIME:
25 MINS
Chicken Alfredo Foldover
INGREDIENTS
For the filling:
1 cup cream
3 tbsp butter
1 medium onion, finely chopped
2 cups diced brown mushrooms
¼ cup self-raising flour, sifted
2 cups warm chicken stock
2 tsp dried Italian herbs
Salt and black pepper, to taste
4 cups cooked chicken, shredded
For the dough:
4 cups self-raising flour, sifted, plus extra for dusting
2 cups plain yoghurt
METHOD
1. Melt the butter in a large pan over medium-high heat. Add the chopped onions and sliced mushrooms, cooking for 5-6 minutes until tender. Sprinkle the ¼ cup of self-raising flour directly over the mushrooms and onions, stirring continuously for 1-2 minutes to cook out the flour.§
2. Slowly pour the warm chicken stock into the pan, whisking constantly to prevent lumps. Stir in 1 cup of cream, shredded chicken, dried herbs and season to taste. Let it simmer for 3-4 minutes until the sauce becomes thick, velvety, and coats the chicken perfectly. Remove from the heat and allow the filling to cool completely. *Chef’s Tip: Allow the mixture to cool completely & thicken further as this will ensure easy filling later.
3. Preheat the oven to 180°C and line two large baking sheets with baking paper. In a large mixing bowl, combine the 4 cups of self-raising flour and half a teaspoon of salt. Add the plain yoghurt and use a spoon to mix until a dough starts to form.
4. Tip the dough onto a lightly floured surface and knead for about 3 minutes until smooth and pliable. Divide the dough into 8 equal portions and roll each portion out into a neat circle, about 0.5cm thick and 20cm wide.
5. Spoon the cooled, thick chicken Alfredo filling onto one half of each dough circle, leaving a clean 1cm border around the edges. Fold the other half of the dough over the filling to create a half-moon pocket. Press the edges firmly with a fork to crimp and seal the pockets tightly. Cut the edges to neaten the pocket, ensuring the shape is a perfect half moon.
6. Place the 8 pockets onto the prepared baking sheets. Brush a whisked egg over the dough for a golden finish.
7. Bake for 20 to 25 minutes until the homemade dough is beautifully puffed, cooked through, and golden brown.
8. Garnish with freshly chopped parsley and serve warm as the ultimate handheld comfort food, and ENJOY!