Chicken in puff pastry Recipe
This is a perfect summer garden party appetizer that you can prepare ahead of time and all of your friends will be asking for the recipe! See more photos at www.Food-Travels.com !
Ingredients
| Salt | To Taste | |
| Pepper | To Taste | |
| Skinless chicken breasts | 500 Gram | |
| Olive oil | 3 Tablespoon | |
| White wine | 50 Milliliter | |
| Herbs d' provence | 1 Tablespoon | |
| Roasted red pepper | 1 Medium (or 2 small) | |
| Chopped shallot | 1 | |
| Chopped garlic | 2 Clove (10 gm) | |
| Grated manchego cheese | 250 Gram | |
| Cilantro bunch | 1 Small | |
| Lime | 1 | |
| Puff pastry dough | 3 | |
| Eggs | 2 |
Directions
1. Preheat your oven to 200°C (425°F )
2. Coat the chicken breasts with the olive oil and season them with salt, pepper and Herbs d' Provence.
3. Bake the chicken breasts for 10 minutes at 200°C (425°F), then add the wine* to your baking tray, and reduce the oven temp. to 180°C (350°F). Bake for another 10 minutes.
4. Remove the chicken and allow to cool.
5. In the meantime, grate your cheese and chop the peppers, garlic, shallot and cilantro.
6. When the chicken meat is cool enough to handle, you can finish the filling. Do not discard the liquid in the bottom of the baking pan, you will need it later. Begin by removing the cartilage in the middle and cutting the two lobes in half lengthwise.
7. Discard the cartilage and, with your fingers, pull the meat apart into short strands creating a shredded texture.
8. Add the other prepared ingredients to the shredded chicken, squeeze in the lime juice, and add in the juices from the baking pan. Season with salt & pepper to your taste.
For the pastry dough:
1. Sprinkle plenty of flour onto your work surface. Roll the sheet of Puff dough out to about 3-4mm (1/8 inch).
2. Square off the sheet and cut 15 squares from the large piece. Puff pastry dough is sold in different shapes and sizes, so in the end, just try to come out with something about 8cm x 8cm (3in x 3in).
3. Scramble-up the eggs and lightly brush two connecting sides of each square.
4. Place about 1 Tablespoon full of the filling onto the center of each square.
5. Fold the dough corner to corner, making sure that the two unbrushed sides contact the two brushed sides.
6. Seal the sides by pressing the tines of a fork into the edges.
7. Place the finished pastries into the refrigerator for at least 10 minutes.
For the baking:
1. While the pastries are chilling, you can re-heat the oven to 225°C (400°F).
2. Place the pastries onto a baking tray and brush the tops with some of the scrambled egg.
3. Bake for about 10 minutes.
4. These puffs are best when eaten warm. They're nice with a salad for lunch, although they make a wonderful appetizer for a summer cocktail party.
Chef's Note:
*Wine is of course optional, you may substitute water in the recipe.
**These puffs can be prepared hours or even a day in advance without a problem.
**Using this procedure, you may substitute any alternative filling to your pleasure.
2. Coat the chicken breasts with the olive oil and season them with salt, pepper and Herbs d' Provence.
3. Bake the chicken breasts for 10 minutes at 200°C (425°F), then add the wine* to your baking tray, and reduce the oven temp. to 180°C (350°F). Bake for another 10 minutes.
4. Remove the chicken and allow to cool.
5. In the meantime, grate your cheese and chop the peppers, garlic, shallot and cilantro.
6. When the chicken meat is cool enough to handle, you can finish the filling. Do not discard the liquid in the bottom of the baking pan, you will need it later. Begin by removing the cartilage in the middle and cutting the two lobes in half lengthwise.
7. Discard the cartilage and, with your fingers, pull the meat apart into short strands creating a shredded texture.
8. Add the other prepared ingredients to the shredded chicken, squeeze in the lime juice, and add in the juices from the baking pan. Season with salt & pepper to your taste.
For the pastry dough:
1. Sprinkle plenty of flour onto your work surface. Roll the sheet of Puff dough out to about 3-4mm (1/8 inch).
2. Square off the sheet and cut 15 squares from the large piece. Puff pastry dough is sold in different shapes and sizes, so in the end, just try to come out with something about 8cm x 8cm (3in x 3in).
3. Scramble-up the eggs and lightly brush two connecting sides of each square.
4. Place about 1 Tablespoon full of the filling onto the center of each square.
5. Fold the dough corner to corner, making sure that the two unbrushed sides contact the two brushed sides.
6. Seal the sides by pressing the tines of a fork into the edges.
7. Place the finished pastries into the refrigerator for at least 10 minutes.
For the baking:
1. While the pastries are chilling, you can re-heat the oven to 225°C (400°F).
2. Place the pastries onto a baking tray and brush the tops with some of the scrambled egg.
3. Bake for about 10 minutes.
4. These puffs are best when eaten warm. They're nice with a salad for lunch, although they make a wonderful appetizer for a summer cocktail party.
Chef's Note:
*Wine is of course optional, you may substitute water in the recipe.
**These puffs can be prepared hours or even a day in advance without a problem.
**Using this procedure, you may substitute any alternative filling to your pleasure.
Comments
Comments: 7 |
Add a Comment
Janet Walford OBE says :
I was sorry to see that, in your chicken recipes, you do not advocate the use of free range meat (and eggs). Battery chickens and eggs not only taste inferior, the birds live short and miserable lives, and there should be no place in the recipes of anyone who cares about their food for such terrible produce
Janet Walford OBE
Posted on: 16 December 2007 - 10:37am
Chefmdg says :
Thank you for your comment, I appreciate your opinion. Please visit my webzine at www.Food-Travels.com which is the platform I use to discuss my passion for organic/free range/sustainable farming issues. Of course if asked, I would advocate consumption of 'free range' chickens although perhaps there would be a reader who would think that I should use Tofu because eating of any animal flesh is cruel. I just do not think this is the proper platform to advocate such things.
Chefmdg
Posted on: 16 December 2007 - 2:24pm
Chefmdg says :
Yes, similar to samosa or
'mosas' as my Indian colleague calls them. The dough is different although you could certainly use this filling in samosa dough just as happily. ~Grazie
Posted on: 4 July 2007 - 3:54am
khau_khan says :
chef - this looks like the indian samosa - have you had indian samosa - check it out on ifood
Bon Appetite!
Posted on: 3 July 2007 - 7:23pm
Chef
