Preparation time
40min
Total time
2h 40min
Portion
6
portion(s)
Level
medium
- TM 6
published: 2020/09/01
changed: 2020/10/04
Ingredients
Chicken & Veg Galette
- 200g Butter, Frozen & cut into 1-2cm cubes
- 250g plain flour
- 90g chilled water
- 1.5tsp salt
- 2 garlic cloves
- 1tsp chicken stock
- 150g bacon, Diced
- 150g brown onion, Quartered
- 150g red onion, Quartered
- 1tbsp Dark Brown Sugar
- 1tbsp balsamic vinegar
- 50g pouring (whipping) cream
- 600g water
- 600g chicken breast, Diced
- 125g pumpkin, Diced into 1-2cm cubes
- 125g sweet potato, Diced into 1-2cm cubes
- 150g spinach
- full cream milk, For brushing
- 1/4tsp black pepper, freshly ground
Accessories you need
-
Varoma -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- 1. Place 200g butter, 250g plain flour, 90g chilled water & 1/2tsp of salt into the mixing bowl - 20sec/sp6
2. Transfer dough onto a floured bread mat or bench, then make into a ball, glad wrap & place into the fridge until needed - 1. Place garlic into the mixing bowl & chop - 3sec/sp7
2. Add 20g butter, bacon, onions, dark brown sugar, balsamic vinegar & 1/2tsp of salt & cool - 10min/VAROMA/
"Counter-clockwise operation" /
"Gentle stir setting"
3.Cook without the MC further - 10mins/VAROMA/"Counter-clockwise operation" /"Gentle stir setting" - 1. Place 500g of water into the bowl, put the varoma on top & weigh in the chicken, sweet potato & pumpkin, season with salt + pepper & mix with the spatula. Secure lid & steam - 10min/VAROMA/sp1
2. Stir the chicken and veg & steam again - 10min/VAROMA/sp1
3. Remove the varoma & set it aside, get ride of the water & clean bowl
4. Add 40g butter, 30g plain flour, 50g of whipping cream, chicken stock & the remaining 100g water & cook - 4min/90/sp4
5. Place the chicken, sweet potato, pumpkin, spinach & caramilsed bacon & onion mix then combine - 15-20sec/"Counter-clockwise operation" /sp1
6. Sit aside & get your pastry from the fridge
7. Preheat the oven to 200 degrees
8. Roll out the dough on a lightly floured piece of baking paper & roll into a circle 5mm thick and then transfer the dough with the baking paper onto an oven tray
9. Stir the mixure and Place into the middle of the pastry leaving a 5-8cm border & then fold the border making a pleating effect
10. Brush the pastry with milk & bake for 25-30mins
PASTRY
CARAMALISED BACON & ONION
CHICKEN & VEG FILLING
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
This is lovely and is the same as the recipe on Cookidoo. Mine had a soggy bottom though so it might be best to make sure the filling is cold before putting it on the pastry
Sounds lovely! Can this be made and frozen to make ahead? And would you thaw first before reheating or not?
This was devine! We loved everything about it! Thanks for the recipe x