The Easiest Savory Recipe Ever

This recipe is perfect for those who want to prepare delicious savory snacks without much effort. These savory snacks are ideal for selling and earning extra money, as well as being a great option for snacks and parties. The texture is light and soft, with a creamy and tasty chicken filling. They are baked in molds, which ensures a beautiful and uniform presentation.

Ingredients:

Filling
3 cloves of crushed garlic
1 medium onion, chopped
Oil for sautéing
Black pepper to taste
Paprika to taste
150 g of tomato sauce
100 ml of water
500 g of cooked and shredded chicken breast
Salt to taste
2 tablespoons of wheat flour
1 small box of cream or 1 cup of cream cheese
Dough
4 cups of wheat flour (without yeast)
3 tablespoons of sugar
10 g of dry biological yeast (1 small packet or 1 tablespoon)
1/2 tablespoon of salt
1 egg (at room temperature)
1 tablespoon of margarine (at room temperature)
100 ml of milk (at room temperature)
150 ml of water (at room temperature)
Finishing
200 g of grated mozzarella cheese
1 egg yolk
A little oil
Chopped parsley to decorate
Disposable aluminum molds 80 ml

 

Preparation:

Filling

1. Heat a little oil in a pan and sauté the garlic until lightly browned.
2. Add the chopped onion and sauté until wilted.
3. Add black pepper and paprika to taste.
4. Mix the tomato sauce, water and shredded chicken. Cook over low heat for 3 minutes.
5. Add salt to taste and two tablespoons of wheat flour. Cook for another 2 minutes.
6. Add the cream or cream cheese and cook for 1 minute over high heat. Set aside.

Dough

1. Mix the wheat flour, sugar and dry yeast in a bowl.
2. Add the salt and mix well.
3. Make a hole in the center of the mixture and add the egg and margarine. Mix well.
4. Add the milk and water, mixing until a dough forms.
5. Transfer the dough to a floured surface and knead for 10 minutes.
6. Let the dough rest for 20 minutes, covered with plastic.

Assembly

1. Divide the dough into two parts and roll each one out with a rolling pin.
2. Spread half of the filling and half of the grated mozzarella cheese over the rolled out dough.
3. Roll the dough like a Swiss roll and cut into pieces approximately two fingers wide.
4. Place the pieces in oiled aluminum molds.

Baking

1. Let the snacks rise for about 1 hour (40 minutes on hot days).
2. Brush the snacks with a mixture of egg yolk and a little oil.
3. Sprinkle chopped parsley on top.
4. Bake in a preheated oven at 250°C for 20 minutes.

Tips

1. Use quality flour: The unbleached flour should be of good quality to ensure the dough’s light and soft texture. Fresh flour helps with proper fermentation.
2. Cook the chicken with extra seasonings: In addition to water and salt, try adding bay leaves and garlic when cooking the chicken. This brings more flavor to the shredded meat.
3. Perfect dough with long kneading: Knead the dough for 10 minutes to develop the gluten, ensuring a light and well-aerated saltiness.
4. Control the temperature: For the dough to rise properly, if the weather is cold, heat the room or cover the dough with a damp cloth.
5. Melted cheese without overdoing it: Divide the cheese well to ensure even melting and prevent it from running out of the dough.
6. Practical shaping: Roll the dough like a Swiss roll and cut it precisely using two fingers as a measure. This ensures uniform sizes and improves presentation.
7. Always use larger molds: Place the aluminum molds in a larger baking tray to prevent the bottom from burning and ensure even cooking.
8. Adjust the rising time: If it is a hot day, reduce the rising time to 40 minutes. On cold days, 1 hour is ideal.
9. Proper freezing: Freeze the savory snacks raw to maintain their original texture. Avoid rising before freezing to ensure proper rising when baking.
10. Brush with egg yolk and oil precisely: This ensures an attractive golden color. Do not overdo it, especially when filling, so as not to ruin the texture.

 

8 Interesting Facts About the Recipe

1. Inspired by practical cooking: This modeling method makes mass production easier, ideal for those who want to sell and optimize time.
2. Origin of the basic dough: The dough used is similar to that of traditional breads, but adapted for stuffed savory snacks.
3. Biological vs. chemical yeast: The use of dry biological yeast is essential to give the necessary lightness to the savory snack, something that would not be achieved with chemical yeast.
4. Use of cream or cream cheese: Both ingredients provide creaminess, but cream cheese gives a thicker touch to the filling.
5. Golden garlic as a flavor base: Sautéing the garlic at the beginning intensifies the flavor of the filling, even with few ingredients.
6. Multifunctional pie molds: These molds are used for various types of recipes, such as quiches and tarts, due to their practical shape.
7. Versatility of the recipe: The same dough can be used to make pizzas or rolls, making it economical and adaptable.
8. Salty food with a shelf life of 30 days: Freezing correctly ensures that the product maintains its flavor and texture for a month.

 

7 Frequently Asked Questions (FAQ)

1. Can I replace the chicken with another filling?
Yes, ground meat, ham and cheese, or hearts of palm are great alternatives.

2. Do I need to let the savory product rise even if it is not going to be frozen?
Yes, fermentation is necessary for the dough to become soft and airy.

3. Can I use self raising flour?
It is not recommended, as biological yeast needs time to act, and self-rising flour can interfere with the process.

4. How to prevent the filling from leaking?
Leave space at the edges of the dough when spreading the filling and roll it tightly.

5. What to do if the dough doesn’t rise?
Check that the yeast is fresh and that the room temperature is suitable for fermentation.

6. What is the best way to store frozen snacks?
Use airtight bags or containers to prevent the salt from absorbing odors from other foods.

7. How long do I need to heat frozen snacks?
Remove from the freezer and leave for 30 minutes at room temperature before baking or heating.

Conclusion

This practical savory recipe is perfect for those who want to produce something quick and tasty, without the hassle of modeling. With a creamy filling and light dough, it is a great option for both personal consumption and sales. The practicality of roll modeling and the use of molds guarantee uniformity and an attractive presentation.

Furthermore, the possibility of freezing the savory product increases its shelf life, allowing it to be prepared in advance. By following the tips and preparation precautions, you will have a high-quality final product, capable of delighting customers and guaranteeing a great financial return.