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Chicken & Veg Galette


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Ingredients

6 portion(s)

Chicken & Veg Galette

  • 200g Butter, Frozen & cut into 1-2cm cubes
  • 250g plain flour
  • 90g chilled water
  • 1.5tsp salt
  • 2 garlic cloves
  • 1tsp chicken stock
  • 150g bacon, Diced
  • 150g brown onion, Quartered
  • 150g red onion, Quartered
  • 1tbsp Dark Brown Sugar
  • 1tbsp balsamic vinegar
  • 50g pouring (whipping) cream
  • 600g water
  • 600g chicken breast, Diced
  • 125g pumpkin, Diced into 1-2cm cubes
  • 125g sweet potato, Diced into 1-2cm cubes
  • 150g spinach
  • full cream milk, For brushing
  • 1/4tsp black pepper, freshly ground
  • 6
    2h 40min
    Preparation 40min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
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Recipe's preparation

    PASTRY
  1. 1. Place 200g butter, 250g plain flour, 90g chilled water & 1/2tsp of salt into the mixing bowl - 20sec/sp6

    2. Transfer dough onto a floured bread mat or bench, then make into a ball, glad wrap & place into the fridge until needed
  2. CARAMALISED BACON & ONION
  3. 1. Place garlic into the mixing bowl & chop - 3sec/sp7

    2. Add 20g butter, bacon, onions, dark brown sugar, balsamic vinegar & 1/2tsp of salt & cool - 10min/VAROMA/Counter-clockwise operation/Gentle stir setting

    3.Cook without the MC further - 10mins/VAROMA/Counter-clockwise operation/Gentle stir setting
  4. CHICKEN & VEG FILLING
  5. 1. Place 500g of water into the bowl, put the varoma on top & weigh in the chicken, sweet potato & pumpkin, season with salt + pepper & mix with the spatula. Secure lid & steam - 10min/VAROMA/sp1

    2. Stir the chicken and veg & steam again - 10min/VAROMA/sp1

    3. Remove the varoma & set it aside, get ride of the water & clean bowl

    4. Add 40g butter, 30g plain flour, 50g of whipping cream, chicken stock & the remaining 100g water & cook - 4min/90/sp4

    5. Place the chicken, sweet potato, pumpkin, spinach & caramilsed bacon & onion mix then combine - 15-20sec/Counter-clockwise operation/sp1

    6. Sit aside & get your pastry from the fridge

    7. Preheat the oven to 200 degrees

    8. Roll out the dough on a lightly floured piece of baking paper & roll into a circle 5mm thick and then transfer the dough with the baking paper onto an oven tray

    9. Stir the mixure and Place into the middle of the pastry leaving a 5-8cm border & then fold the border making a pleating effect

    10. Brush the pastry with milk & bake for 25-30mins
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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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