250 g thawed pastry dough
Flour for dusting
200 g roasted chicken, chopped
Curry powder to taste
250 ml Béchamel (see pg. 50)
2 egg yolks, light beaten
Salt and pepper
Preheat the oven to 200 degrees Celsius.
Spread the mixture on a floured our glass surface and cut 12 circles with a pastry cutter. Put them in the oven and bake the tray for about 15 to 20 minutes or until they rise and are golden brown. Let cool on a rack.
Then, put the chicken in a mincer and grind well. Move to a bowl and season with curry. Add the béchamel and eggs yolks and salt and pepper to taste.
When ready to serve the appetizer, put the chicken mixture between two circles of dough, transfer them to the baking sheet and heat them for about 10 minute in an oven preheated to 180 degrees Celsius.