Chicken and Vegetables Puff Pastry

Chicken and Vegetables Puff Pastry

Prep. 20 mins
Cooking 30 mins
Serving 4
Party

INGREDIENTS Measurements

  

4 chicken breasts or legs, boneless, skinless
6 tablespoons olive oil
1 cup vegetables, diced*
Salt and pepper
1/2 teaspoon thyme
1 cup flour
4 ready puff pastry sheets (20*20cm)
3 tablespoons grated Parmesan cheese
1 egg, beaten
1 tablespoon water
1 cup mushroom sauce

METHOD

  

  • Wash chicken parts, pat dry.
  • Heat 3 tablespoons of oil in a pan over a medium high heat, add vegetables, season with salt, pepper and thyme.
  • Stir and leave for about 5 minutes or until done, set aside to cool.
  • Stuff chicken parts with vegetable mixture, roll and seal with toothpicks.
  • Season flour with salt and pepper, cover rolled chicken with flour.
  • Heat remaining oil in a pan over a medium heat.
  • Fry chicken pieces till golden brown from all sides, lift on kitchen towel to get rid of excess oil.
  • Let cool then remove toothpicks.
  • Preheat oven to 180 degrees Celsius.
  • Spread the puff pastry and cut on rectangular shapes (7cm x 15 cm).
  • Brush dough with olive oil. Sprinkle parmesan cheese on it and then place in the oven until it is cooked and its surface turns brown.
  • Roll puff pastry dough on lightly floured dusted surface, cut on rectangular shapes.
  • Place chicken pieces and roll dough by slightly pressing on it.
  • Repeat previous mixture with remaining chicken and puff pastry sheets.
  • Add 1 tablespoon water to beaten egg and whisk.
  • Arrange chicken parts on an oven tray, brush with egg mixture and bake for about 30 minutes or until golden browned.
  • - Serve chicken on top of mushroom sauce, garnish with fresh herbs.

CHEF NOTES

  • Vegetables: diced carrots, zucchini, celery and leeks, or other vegetables as desired.

TAGS

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