Puff pastry with meat and vegetables
Instructions
Let dough thaw.
Meanwhile private chicken breast of scraps and hangnails then cut into pieces.
Check and wash the courgette and the stratum of private seed and pepper films: cut zucchini in half washers and the pepper into cubes.
Put in heat 2 tablespoons of oil and let Brown, over high heat, removing the two vegetables, al dente.
Peel the mushrooms, raschiateli, then wash them well, drain them and cut them into strips.
Let them Brown, strong focus, a spoonful of hot oil.
Pass the chicken nuggets at electric chopper and run the appliance for a second, in order to obtain a coarse mince.
Put a Brown also in 2 tablespoons of olive oil, with a scallion, washed away and sliced powdered sugar.
Add to the meat, which is colourful, already browned vegetables.
Add salt and pepper, then sprinkle with cream you have mixed with the egg yolks and Parmesan.
Let's narrow the sauce and turn off.
On lightly floured work surface, roll the dough into thin strips and divide into 8 squares of 12 cm side.
Beat the egg in a small bowl and brush the sides.
Spread chicken preparation, placing it in the center of each square.
Then pieces fold them in half, thereby obtaining 8 triangles, slightly curved at the ends.
Beaten again with egg beat, then place in the oven at 200 degrees for about 20 minutes.
Baked, place the puff pastry on a platter and serve hot, garnished as desired (e.
g.
a fresh zucchini slices, ruled previously by the proper hoopstick, rigalimoni).
Ingredients and dosing for 8 persons
- 400 g of frozen puff pastry
- 150 g of chicken breast
- 100 G = = Cream
- 80 g of courgette
- 80 g of mushrooms
- Stratum 1 of red pepper fresh (40 g)
- 30 g of grated parmesan cheese
- 2 egg yolks
- 1 shallot
- 5 tablespoons of olive oil
- Salt
- Pepper
- For brush:
- 1 egg
- = = For Work Surface And Plaque:
- Flour
- Butter