Cooking Steps

1. 

   Step1:Chicken breast without fascia. Soft hamme

2. 

   Step2:Sprinkle with black pepper, sea salt, spices (to add flavor). Refrigerate for about 30 minutes

3. 

   Step3:Now stir fry a stuffing. Start the pot. Put in the ANGA butter. This 10g small box design is really handy. It can be easily torn when the busy kitchen is busy. No pressure

4. 

   Step4:Cut the cooked chestnuts, onions and mushrooms into pieces. Keep them in the same size. Then stir fry them in the pot. Season them. Add sugar, red wine and turn off the heat for later use

5. 

   Step5:Start the Panasonic steaming oven. Low temperature function. Wrap the chicken breast in tin paper. Put it in the oven. 57 minutes can be done

6. 

   Step6:Then we take out the pastry (this time we bought it out of the box. One piece of it is square). As shown in the picture, half of the pastry is placed. Put on the low-temperature chicken pieces, then cover the anjacheda processed cheese (original flavor). On the top, put the fried chestnut mushroom granules. Then turn the pastry over. Seal it all around. Knead it. Put some holes on the surface of the fork

7. 

   Step7:Brush the egg liquid, and then put it into the Panasonic steaming oven. Start the baking function. 180 °. 8 minute

8. 

   Step8:The crust begins to come out of layers. It's set. Finished. Set the plate. Put the remaining chestnut, mushroom and sauce on it. Enjoy it

9. 

   Step9:Eat while it's ho