PASTEL CAMPESTRE DE POLLO, CARNE Y VEGETALES PERFECTO 🥧🥩

Welcome, lovers of fine cuisine! 👨‍🍳🔥 Today we're preparing a true work of art in savory pastry live: a majestic Chicken, Beef, and Vegetable Country Pie 🥧 And best of all, I'll show you the ultimate secret to achieving a crisp, smooth, and shiny shortcrust pastry with zero moisture at the base, using a classic 21cm aluminum tin. 📐✨ If you want to learn how to master the perfect binding technique so that each triangular slice comes out clean, firm, and perfect to impress everyone, stay tuned until the end of the broadcast! 🏆 We'll also cover how to remove the pastry from the tin without any mishaps, so yours will have a professional-looking finish. 💼 Fire up the stoves and let's get cooking! 🔥 WHAT WE'LL SEE IN THIS VIDEO (STEP BY STEP) 🎬👇 Presentation of the perfect Country Pie 🥧 Sanding Technique for the savory shortcrust pastry 🌾 The secret of cold lamination and temperature control ❄️ Preparation of the protein mix (Chicken, Beef, and Garden Vegetables) 🍗🥩 How to make the technical binder for a firm and clean cut 🥚🥛 Assembly, airtight sealing, and the importance of the central vent ✂️ Blast baking and the golden pastry shine ✨ Two-step unmolding technique (Cake Style) without breaking the pastry 🔄 The final cut and the ultimate test on the plate 🍽️👑 INGREDIENTS OF THE FORMULA (IN GRAMS) ⚖️📋 For the Savory Shortcrust Pastry: All-purpose flour: 250 g Cold margarine or butter: 125 g Ice water: 55 g Fine salt: 5 g For the Country Filling (All cooked and chilled): Shredded chicken breast: 150 g Sautéed diced beef: 150 g Diced cooked potatoes: 100 g Beans or peas: 50 g Finely diced carrots: 50 g Corn kernels: 50 g Small broccoli florets: 40 g For the Binding Mix: 2 whole eggs: 110 g Whole milk or cream: 100 g Classic mustard: 15 g Fine salt: 4g Cumin and black pepper: 2g #foodinfluencer #cuencaecuador #CountryPie #MeatAndChickenPie #PerfectShortcrustPastry #SavoryPastry #RecipesInGrams #HomeChef #ProfessionalCooking