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| Pastry Hazelnut |
Ingredients
2 chicken breasts
1 egg
1 medium onion
white salt and black pepper
4 tablespoons butter
3 mild green chili peppers
2 tomatoes
1/2 teaspoon paprika
1 glass coarsely chopped roasted hazelnuts
3 large circles of strudel pastry (yufka)
Cooking Instructions
First boil the chicken in two glasses of water until tender, and cut into cubes. Save the stock. Grate the onion and fry in two tablespoons of butter. Add the finely chopped green peppers and grated tomatoes, and stir over the heat until the juice has evaporated. Add the chicken, salt, pepper and paprika, continue to stir for a moment optional so, later set aside to cool. When cold stir in the hazelnuts. Spread out the yufkas one by one and brush with butter softened at room temperature. Bake separately in a preheated oven at 160 C until golden. Place the baked pastry circles in a large circular baking tray and pour two glasses of warm chicken stock over them. When they have absorbed the stock and softened, spread the filling across the centre of the uppermost yufka (leaving a space at the edges), tuck the sides in over the filling and roll all the yufkas up together. Enjoy.
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