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Chicken parmesan puff pastries

Chicken parmesan puff pastries, Prescriptions, Any category, Pastries and desserts, Pies

Ingredients portion 6

Yeast puff pastry 500 g

Parmesan cheese 100 g

Chicken fillet 400 g

Green onions ½ bunch

Salt to taste

Chicken egg 1 piece

Ground black pepper to taste

Sesame seeds 1 tablespoon

Cooking instructions 1 hour

1 Defrost the dough and leave to rise slightly in the heat.

2 Boil the chicken fillet (or use the pre-cooked chicken roll) and cut into cubes.

3 Finely chop the onion, grate the Parmesan on a fine grater.

4 Mix all the ingredients together, season with salt and pepper to taste (if the fillets are too dry and not greasy, you can add a little oil).

5 Cut the thawed dough into pieces. Roll out each piece to a suitable size patty. Spoon a spoonful of filling onto each one, seal the edges, brush the cakes with beaten egg (or egg yolk), sprinkle with sesame seeds and place them on the lined baking tray.

Spinach purée soup with Norwegian salmon

6 Bake at 180-200 degrees for 25-30 minutes.

Recipe tip A recipe from the “guests on the doorstep” series. These patties are great to take with you on a picnic. Quick, easy and tasty! Bon appetit!

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .