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CHICKEN FILLED PUFF PASTRY

This dish looks very spectacular, while the recipe is hardly any work. Reminiscent of a beef wellington, but a lot more fool proof. Add a fresh salad to complete your tasty meal. Tip: wet your hands a little before kneading the minced meat mixture to prevent sticking.

Cook Time: 70 mins

Prep Time: 70 mins

Serves: 1

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INGREDIENTS

1 small onion, finely chopped

600 grams of minced chicken

50 to 75 grams panko (breadcrumbs)

15 grams basil, roughly chopped

75 grams sun-dried tomatoes, roughly chopped

50 grams Parmesan cheese, grated

salt

pepper

1 Creapan Puff Pastry Roll

1 egg, beaten



PREPARATIONS

Preheat the oven to 190 °C.

Combine all ingredients except the puff pastry and egg in a large bowl, mix and form into a roll (kind of in the shape of a small loaf).

Roll out the puff pastry with baking paper on a baking tray. Place the meatloaf in the middle on the dough.

Make cuts in the puff pastry on both sides (about 2 cm apart) to form strips.

Place the strips alternately over the filling. Cut away the remaining puff pastry at the ends. The ends do not have to be closed.

Brush the bread with the beaten egg for a nice baking result.

Bake the meatloaf for approx. 40 min.



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