Chicken pasta salad
Instructions
08620 CHICKEN SALAD PUFFS INGREDIENTS for 4 PEOPLE 130 g flour, 65 g of butter, an egg, 1/2 roast chicken, celery hearts, a spoonful of mayonnaise, 1 teaspoon of vinegar, salt and pepper.
Place the flour on a work surface, knead it with the cold butter, combine cold egg, a pinch of salt and a teaspoon of cold water.
Knead the dough until mixture is homogenous.
Wrap it in plastic wrap, then place in the refrigerator for an hour.
Preheat oven to 200° Remove the dough from the refrigerator, roll out the dough with a rolling pin on floured surface and cut 4 discs of about 15-20 cm in diameter.
4 pasta-lined molds from puddings and put them on a baking sheet and cook in the oven for 15 minutes or until the pasta is cooked and let cool.
Cut the chicken and celery heart into pieces, seasoned with vinegar, mayonnaise, a little salt, then stir.
Serve in chilled pasta shells.
