ŠKOLJKICE SA KREM PILETINOM U AROMATIČNOM CREVENOM TESTU
Količina za oko 36 školjkica, modlica prečnika 8,5 cm
2 velika pleha od rerne
FIL OD PILETINE I KREM SIRA
- 120 g kuvanog belog pilećeg mesa
- 1 krompir (očišćen oko 150 g)
- 1 šargarepa (očišćena oko 100 g)
- 80 g praziluka, isečenog na sitne kockice ili tanke kolutove
- 3 kašike ulja
- 1/2 kašičice soli
- Biber po ukusu
- 1/2 kašičice suvog bosiljka
- 1/2 kašičice suve majčine dušice
- Oko 100 g krem sira (Vajkrem, Philadelphia ili drugi mlečni namaz)
Praziluk kratko propržite na ulju, zatim dodajte malo vode i nastavite da dinstate dok ne omekša i sva tečnost ne ispari. Sklonite sa vatre i ostavite da se ohladi.
Belo meso, oljušten krompir i šargarepu skuvajte zajedno. Još toplo pileće meso usitnite, najbolje cepkajući ga na tanke niti. Ohlađenu šargarepu izgnječite poleđinom viljuške, a krompir grubo usitnite nožem.
Pomešajte praziluk, piletinu, krompir i šargarepu. Dodajte so, biber, bosiljak i majčinu dušicu, a zatim umešajte krem sir. Probajte i po potrebi dodatno posolite.
Fil stavite u frižider dok pripremate testo. Može se pripremiti i dan ranije.
AROMATIČNO CRVENO TESTO
- 500 g mekog belog brašna
- 2 kašičice slatke mlevene paprike
- 1 puna kašičica soli
- 1 kašičica suvog bosiljka
- 1 kašičica suve majčine dušice
- 1 kašičica suvog ruzmarina
- 125 g hladnog putera, isečenog na listiće
- 1/2 kašičice belog vinskog sirćeta
- Oko 150–170 ml ledene vode
Pomešajte brašno, mlevenu papriku, so i suve začine. Dodajte listiće hladnog putera i vrhovima prstiju ih utrljajte u brašno dok ne dobijete mrvičastu smesu.
Dodajte sirće, a zatim postepeno sipajte ledenu vodu, samo onoliko koliko je potrebno da se testo poveže. Nemojte ga dugo mesiti.
Testo stavite u kesu ili umotajte u providnu foliju, blago ga spljoštite i ostavite u frižideru oko 30 minuta.
OBLIKOVANJE ŠKOLJKICA
Ohlađeno testo rastanjite oklagijom na nekoliko milimetara debljine.
Donjom stranom modlice za školjkice prečnika 8,5 cm, čašom ili okruglom modlicom sličnog prečnika vadite krugove.
Krug testa položite u modlicu i na sredinu stavite nešto manje od jedne kašičice hladnog fila. Pri zatvaranju modlice fil lagano potisnite ka sredini kako ne bi izlazio preko ivica. Dobro pritisnite modlicu, a višak testa odstranite nožem.
Ostatke testa ponovo sjedinite, rastanjite i nastavite postupak dok ne utrošite testo i fil.
PREMAZIVANJE I PEČENJE
- 1 jaje
- 1 kašika hladne vode
Školjkice ređajte na veliki pleh obložen papirom za pečenje i svaku na nekoliko mesta lagano izbockajte viljuškom.
Jaje umutite sa kašikom hladne vode i tanko premažite školjkice.
Pecite u prethodno zagrejanoj rerni na 180 °C, bez ventilatora, oko 20 minuta, odnosno dok ne dobiju lepu boju i blago hrskavu koricu.
Tokom pečenja poneka školjkica može malo da se otvori, što ne utiče na ukus.
POSLUŽIVANJE
Školjkice su odlične i tople i hladne. Nakon pečenja ostavite ih nekoliko minuta na plehu, a zatim prebacite na rešetku da se prohlade.
Od ove količine dobija se oko 36 školjkica, odnosno dva velika pleha.
SAVORY SEASHELL MINI CREAM CHICKEN PIES IN AROMATIC PASTRY
Makes approximately 36 mini pies, using an 8.5 cm dumpling press mold
2 large baking trays
CREAMY CHICKEN FILLING
- 120 g cooked chicken breast
- 1 medium potato (about 150 g peeled)
- 1 carrot (about 100 g peeled)
- 80 g leek, finely diced or thinly sliced
- 3 tablespoons oil
- 1/2 teaspoon salt
- black pepper, to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- about 100 g cream cheese
Sauté the leek in the oil for a few minutes. Add a small amount of water and continue cooking until the leek is soft and the liquid has completely evaporated. Remove from the heat and leave to cool.
Cook the chicken breast, peeled potato and carrot together. While still warm, shred the chicken into fine strands. Once cooled, mash the carrot with the back of a fork and roughly chop the potato with a knife.
Combine the leek, chicken, potato and carrot. Season with salt, pepper, basil and thyme, then stir in the cream cheese. Taste and adjust the seasoning if necessary.
Refrigerate the filling while you prepare the pastry. The filling can also be made a day ahead.
AROMATIC PAPRIKA PASTRY
- 500 g all-purpose flour
- 2 teaspoons sweet ground paprika
- 1 heaped teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 125 g cold butter, thinly sliced
- 1/2 teaspoon white wine vinegar
- About 150–170 ml ice-cold water
Combine the flour, paprika, salt and dried herbs.
Add the cold butter and rub it into the flour mixture with your fingertips until the mixture resembles coarse crumbs.
Add the vinegar, then gradually pour in the ice-cold water, using only as much as needed for the dough to just come together. Do not overwork the dough.
Wrap the dough in plastic wrap, flatten it slightly and refrigerate for about 30 minutes.
SHAPING THE SEASHELLS
Roll out the chilled dough to a thickness of just a few millimeters.
Using the bottom of an 8.5 cm dumpling press mold, a glass or a round cutter of a similar size, cut out circles of dough.
Place one dough circle into the mold and add slightly less than a teaspoon of the chilled filling in the center. As you close the mold, gently push the filling towards the center so that it does not escape around the edges. Press firmly to seal and trim away any excess dough with a knife.
Gather the pastry scraps, roll them out again and continue until all the dough and filling have been used.
EGG WASH AND BAKING
- 1 egg
- 1 tablespoon cold water
Arrange the mini pies on large baking trays lined with baking paper. Prick each one in a few places with a fork.
Whisk the egg with one tablespoon of cold water and lightly brush the tops.
Bake in a preheated oven at 180 °C / 350 °F, conventional setting (no fan), for about 20 minutes, or until the pastry is lightly golden and crisp.
Some of the seashells may open slightly during baking, but this will not affect their taste.
SERVING
Leave the freshly baked seashells on the tray for a few minutes, then transfer them to a wire rack to cool slightly.
They are delicious served either warm or cold.
This recipe makes approximately 36 mini pies, or two large baking trays.
