Home Recipe Inspiration Groom’s Trotter Pastry
Groom's Trotter Pastry

Groom’s Trotter Pastry

by Ünal Güler

Groom’s Piece Pastry Ingredients

Materials for Chicken

2 chicken breasts
1 carrot
1 onion
8 – 10 black peppercorns
1 bay leaf
10 glasses of water

Ingredients for After Cooking Chicken

1 – 2 scoop of chicken stock
Black pepper
1 teaspoon ground cumin
1 teaspoon ground cinnamon

Ingredients for Pastry

2 phyllo
½ cup of sunflower oil
½ cup of water

Ingredients for Bechamel with Yoghurt

2 tablespoons of butter
2 tablespoons of flour< br/> 3 tablespoons of yogurt
1 egg
1 clove of garlic
1.5 glasses of chicken stock

Materials for the Topper

2 tablespoons of olive oil
Ground red pepper
Dry mint

For chicken;

Put your chickens in your pot.
Add coarsely chopped carrots, onions, salt, black peppercorns, bay leaves and water to the pot until the chickens are cooked. Cook.
Cool slightly when your chickens are cooked.
Shred your chickens that have cooled down thoroughly.
Take the shredded chickens into a mixing bowl and pour 1 ladle of chicken stock into it and mix.
Add cumin, cinnamon, salt and pepper to it. Add black pepper and mix.

For the pastries;

Mix sunflower oil and water in a separate mixing bowl.
Divide your dough into four and brush each piece of dough with oily water.
Put the seasoned chicken meat on the long part of your phyllo and roll it up by turning it around itself.
Then twist each roll into a rose shape.
Prepare the second phyllo in the same way.
Place them on your baking tray greased with butter.
Bake in a preheated oven at 180 degrees for 40 minutes.
Drizzle the chicken with the chicken broth you cooked with a ladle on top of your pastries, then take them back to the oven and bake for another 15-20 minutes.

For the sauce;

Put your sauce pot on the stove.
Add the butter and melt it.
Take the flour into the melted butter and fry it until it smells. .
In a separate mixing bowl, mix yoghurt, egg, garlic, salt and chicken broth with the help of a whisk.
Add this mixture to your flour and mix it well with a whisk until it reaches a bechamel consistency.

To combine;

Leave 1 spoonful of the sauce you prepared on each of your pastries and take them back to the oven and cook until they are well browned.
Heat the olive oil in a pan.< br/> Add red pepper flakes and dried mint and mix.

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