Pastel salado de pollo al curry


Para 4 personas

  • 1 cdta. aceite de oliva
  • 120 g pechuga de pollo
  • Sal, pimienta
  • 1 cdta. de curry en polvo
  • 120 g harina
  • 11 g levadura química
  • 2 huevos
  • 40 ml aceite de girasol
  • 30 ml leche
  • 26 g emmental


*Line a cake tin with baking paper. Dice the chicken breast.

*Pour the olive oil into the mixer bowl with the blender attached. Put the chicken pieces into the mixer bowl and lock the lid with the cap. Set it to speed 1 at 90°C for 4 minutes. Season with salt and pepper and sprinkle with curry powder. Set aside.

*Put the flour, yeast, eggs, sunflower oil and milk in the mixer bowl with the kneading/crushing blade attached. Lock the lid with the cap and set it to P1 Pastry mode for 2 minutes and 30 seconds.

*Add the Emmental and chicken. Lock the lid with the cap and set it to V4 Manual mode for 1 minute.

*Preheat the oven to 180°C. Pour it all into the cake tin and bake for 35 minutes.


Servir con un poco de cilantro picado por encima.