Place the flour, the water, the oil and a pinch of salt in the stand mixer bowl fitted with the dough hook.
Ingredients
Step 1
Place the flour, the water, the oil and a pinch of salt in the stand mixer bowl fitted with the dough hook.
Step 2
Set to speed 3 and knead for 5 minutes.
Step 3
When ready, roll the dough into a bowl then wrap with cling film and place in the fridge.
Step 4
In a frying pan gold the chopped onion with just a little of oil, add the peach and the chicken cutted into cubes.
Step 5
Add the lemongrass, a pinch of salt, tyme and chili pepper.
Step 6
Remove from fire and let cool down.
Step 7
Flat the dough very thin and cut in 6 cm diameter discs.
Step 8
Brush the discs with the egg beaten with some water and place 1 tablespoon of stuffing in the center of every disc.
Step 9
Bend to get a half-moon shape and brush with the remaining beaten egg.
Step 10
Bake in to the Twelix oven with the ventilated function at 200°C for aproximatly 20 minutes.
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Vivien Reimbelli
Step 1
Place the flour, the water, the oil and a pinch of salt in the stand mixer bowl fitted with the dough hook.
Step 2
Set to speed 3 and knead for 5 minutes.
Step 3
When ready, roll the dough into a bowl then wrap with cling film and place in the fridge.
Step 4
In a frying pan gold the chopped onion with just a little of oil, add the peach and the chicken cutted into cubes.
Step 5
Add the lemongrass, a pinch of salt, tyme and chili pepper.
Step 6
Remove from fire and let cool down.
Step 7
Flat the dough very thin and cut in 6 cm diameter discs.
Step 8
Brush the discs with the egg beaten with some water and place 1 tablespoon of stuffing in the center of every disc.
Step 9
Bend to get a half-moon shape and brush with the remaining beaten egg.
Step 10
Bake in to the Twelix oven with the ventilated function at 200°C for aproximatly 20 minutes.