Ingredients:

  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (113 g) unsalted butter, chilled and cubed
  • 1/2 tsp (2.5 g) salt
  • 1/4 cup (60 ml) cold water
  • 1 cup (150 g) cooked chicken, shredded
  • 1 cup (100 g) shredded cheese (cheddar, mozzarella, or your choice)
  • 1/2 cup (80 g) cream cheese, softened
  • 1/4 cup (60 g) sautéed onions
  • Salt and pepper to taste
  • 1 tsp (5 ml) garlic powder (optional)
  • 1 tsp (5 ml) dried herbs (thyme or oregano)
  • 1 large egg, beaten (for egg wash)
  • Additional flour for dusting

Instructions:

  1. Whisk together flour and salt.
  2. Cut in chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  3. Gradually add cold water until the dough forms. Knead briefly, wrap in plastic, and chill.
  4. In a bowl, combine shredded chicken, cheeses, sautéed onions, and seasonings. Mix well until thoroughly combined.
  5. On a floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick and cut into two equal rectangles.
  6. Spoon the filling onto one rectangle, leaving a border. Place the second rectangle on top, sealing the edges with a fork.
  7. Using a sharp knife, score the top of the pastry to allow steam to escape and brush the top generously with beaten egg.
  8. Preheat the oven to 400°F (200°C). Place the jalousie on a baking sheet lined with parchment paper and bake for 30-35 minutes until golden brown and puffed.
  9. Allow to cool slightly, slice, and serve warm with your choice of sides.