Orleans chicken pie, crispy on the outside and tender on the inside, full of aroma, take a bite of the crispy dregs

This chicken pie is really super delicious, the method is not complicated, as long as there is a pie pan to make it, let's take a look!

Ingredients: 1 chicken breast (about 350g), 30g Orleans marinade, 1 tablespoon oyster sauce, 1/2 teaspoon allspice, 1 teaspoon cooking wine

Method 1: Cut the chicken breast into small cubes

Method 2: Put the diced diced chicken into a basin and add Orleans marinade, oyster sauce, five-spice powder, and cooking wine

Method 3: Grasp and marinate for more than 2 hours.

Method 4: Mix 300 grams of flour and three grams of yeast powder evenly, and knead it into a soft dough with warm water.

Method 5: Proofing to twice the size.

6. Make puff pastry: Cooking oil is slightly smoking, and it is poured directly into flour and stirred evenly to become a thin puff pastry.

Method, proofing the dough knead evenly and exhaust.

Method 8: Roll out into a thin dough and smear a layer of puff pastry (puff pastry should be more than usual pancakes)

Method 9: Roll up from one end

Method 10: Use a knife to cut into evenly sized agents

Method 11: Take a portion of the dough incision and knead it upward, arrange it into a circle, and roll it into a slightly thicker dough with a thin edge.

Method 12: Add the marinated filling

Method 13: Tighten the mouth, roll it out into a cake with the seal facing down, or press it directly into a cake by hand.

Method 14: Heat the pan with cold oil, put in the pan, and fry over medium-low heat.

Method 15: Set one side golden brown, fry the other side, and turn over several times until the cake is golden brown and crispy. Bulge in the middle

Crispy on the outside and tender on the inside, barbecue-flavored chicken patty.