So wanna
make some tasty pastry type food? Easy as hell… especially when using this
übercool Tupperware thingy.
Okay, get
some chicken filet, 2 should do fine (frozen type chosen here) boil it in water
for let’s say 15 minutes. Add anything you like tot the water, it isn’t going
to do much, so salt, or bouillon cubes will do excellent to add some taste to
the otherwise tasteless lumps of chicken.
Get your Tupperware
thingy to do it the cool way and cut out circles of what google translate
assures me is called puff paste in English, here in the Netherlands we call it
bladerdeeg and it comes in sheets of 10x10 centimeters. Don’t have that nifty Tupperware
thingy or anything like it, you can just use the whole sheet and fold it, not
as neat, easy and a bit more messy, but it’ll do.
Chop your
chicken humps into little bits, here you can go creative and add stuff, like
ham, spam, onion, mushrooms or whatever get’s you going. Try to keep it along
the same taste-pallet though, otherwise you will have a bad time (hip Meme/
SouthPark reference). I used only chicken and Boursin Gourmet, which is
basically cream cheese with a shitload of indefinable herbs, in this case three
peppers (and then some). It’s as easy as that and it tastes great, I even dare
to suggest that whatever you do, it’s the boursin that makes it taste awesome.
Using the Tupperware
thingy, quickly hold your sheets of dough under a hot running tab for about a second
(no longer it will go mushy or even completely liquid) and lay it on the pacman
type apparatus (formerly known as tupperware thingy), take a tablespoon of your
chicken muck and gently put it in there and close the pacman. Take out your
awesome and professional looking meat pastry thingy and lay it on whatever you’re
planning to put in your oven, preferably a grate type thingy with baking/ oven
paper otherwise you will lose your bottoms, well the pastries bottoms, using
flower may also work.
Without the
Tupperware thingy you lay down the sheets put a tablespoon of muck in the
middle, fold the corners towards the middle and with wet fingers (now the hot
running tab might prove painful, cold water will do) gentley press the edges so
the whole thing is close up.
Now there’s
a bit of a yucky part… to get your pastries all nice and golden brown you want
to gently “paint” your pastries with raw
egg, make sure it’s mixed well and don’t use too much cause it will run and you’ll
have to clean your oven way before it’s scheduled yearly cleaning.
Shove your
awesome professional looking pastries in the oven, 18 minutes on 225 degrees Celsius
should do.
And voila
you’re done… be careful when eating though, the filling can be very, very hot….
Enjoy!
Author cannot
be held accountable for salmonella poisoning, burned fingers, limbs or tongue
or utter failure to produce edible materials.
