Supreme Recipes

INGREDIENTS

3 cups refined flour
1 tsp salt
2 cups unsalted butter
1 cup iced water
1 kg chicken-boneless, chopped fine
1 cup onions-chopped fine
2 tbsp butter
1 tsp salt
1 tsp Black pepper powder
egg yolk-mixed with 2 tbsp milk for brushing

METHOD

Mix maida, salt and 1 cup butter into a crumbly consistency. Add some of the water and continue to mix into a crumbly mixture.
Add some more water till no dry particles remain. Cover in plastic wrap and refrigerate for 1 hour or so.
Beat the butter into a 6” square between two sheets of plastic.
Roll the dough into a rectangle 12”x 26”.
Place butter in center and fold first one end over, then the other.
Press edges to seal and refrigerate for 15 minutes.
Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill.
And repeat twice more before using as required.
Heat butter and add onions when butter melts.
Sauté till onions are a little soft.
Add chicken, salt and pepper and stir-fry till chicken is tender.
Roll dough 1” thick, cut into rectangles.
Wet edges, place chicken mixture in one half and fold over.
Press to seal.
Brush top with egg yolk mixture and bake in a hot oven 425 F-200C for 15 to 20 minutes.