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Ingredients
Teig
- 200 g Butter gefroren, in Stücken (1-2 cm)
- 200 g Mehl und etwas mehr zum Bearbeiten
- 90 g Wasser, eiskalt
- ½ TL Salz
Speck-Zwiebel-Füllung
- 1 Knoblauchzehe
- 20 g Butter
- 110 g Schinkenspeckwürfel
- 250 g Zwiebeln in Spalten
- 20 g Vollrohrzucker
- 20 g Balsamico dunkel
- ½ TL Salz
Pouletfüllung und Fertigstellung
- 600 g Wasser
- 500 g Pouletbrust, ohne Haut, ohne Knochen
- 220 g Süsskartoffel in Würfeln (2 cm)
- 3 Zweige Thymian, frisch abgezupft
- 1 - 2 Prise Salz
- 1 - 2 Prise Pfeffer, gemahlen
- 150 g Champignons, frisch geviertelt
- 40 g Butter in Stücken
- 30 g Mehl
-
1
geh. TL Gemüsebouillon Paste
or 1 Würfel Gemüsebouillonwürfel (für je 0,5 l) - 50 g Rahm
- Milch zum Bestreichen
- Nutrition
- per 1 Portion
- Calories
- 820 kcal / 3442 kJ
- Protein
- 30 g
- Fat
- 51 g
- Carbohydrates
- 57 g
- Fibre
- 7.5 g
- Saturated Fat
- 28 g
- Sodium
- 1275 mg
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