These photos accompany Savory Bread and Baking Cookbook. Don’t have this book yet and want the full recipe? Get this book on Amazon.
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Step-by-step photos
Mixing the dough. It’ll be quite wet — that’s normal. After a 20-minute rest (autolyse), the dough is less lumpy; after kneading, it’s smooth and elastic.
Cooking the filling: sautéing the chicken, then letting it cool. Making the custard filling. By now, the dough has risen nicely.
Dividing the dough, pressing the bottom layer into the pan, and building up the edges. Filling goes in, then the custard. Top decorative layer goes on last. A light egg wash for a golden finish, then into the oven.
