Tex Mex Chicken Pastry Puff

Ingredient for 4 pastry puff **
125 gr of butter
150 of hot water
250 gr of all-purpose flour*
(you also need some extra to sprinkle around to not get it stuck)
1/2 tbsp salt
1 egg

Ingredient for the filling
115 gr of Tex Mex Taco sauce
1 tsp of tomato puree
1 tsp of smoky BBQ sauce
100 ml (1 dl) of water
2 tsp of chili in oil paste
100 gr of chopped chicken fillet
1/2 cup of chopped paprika
1/2 cup of diced carrot                                                      

1/2 cup of pea

1 onion, diced
1/2 cup of corn
2 tbsp of vegetable oil

How to make

1. Preheat the oven to 180C. Boil the butter and water in a large pot, then take the pan off the heat. 
2. Mix the flour and salt together. Then, put the mixed flour gradually into the boiled butter. Stir the flour with a spatula, until you've got a dough. 
3. Coat your hands with some extra flour and shape the dough into a ball. Dust the dough with flour, then cover with plastic film and chill in the refrigerator for about 30 minutes.
4. Time to start with the filling :) Mix all sauces, tomato puree and chili. Set a side. 
5. On high heat, stir-fry chicken until it's well done. Add all vegetable and keep stir-frying for 3 minutes.
6. Lower into medium heat and add the mixing sauce.Mix it well. Put the water in and keep stir well. This is to not make the filling too dry.
7. Take the pan off the heat. Now it is time to continue your pastry puff.
8. Divide the chilled dough into 4 balls. Then make each into flat dough (see the below picture).
9. Each puff can contain about 3 tbsp of the filling. Wrap and seal the edge with a fork. Put each on the baking tray.
10. Brush each puff with the beaten egg and bake for 30 minutes. Served with the green salad and onion soup! You can find the recipe of onion soup here too.

** I applied the dough recipe from Jamie Oliver's Cornish Cowboy Pastry recipe. www.jamieoliver.com