Chicken Breast in Puff Pastry
Ingredients
- Ingredients
- 150 grams Spinach
- 1 pkg Puff pastry dough
- 4 pcs Chicken breasts (each about 100 grams)
- 250 grams coarsely ground Sausage meat
- 1 egg
- salt
- freshly ground peppers
- Pastry flour (for dusting)
- 1 egg yolk
- 1 Tbsp milk
- 300 milliliters chicken stock
- 1 sm can Saffron
- 100 milliliters Whipped cream
- 1 tsp light sauce thickener
- ground Anise seed
- cayenne pepper
- Chervil (for garnish)
Preparation steps
Thaw the puff pastry. Rinse the spinach and blanch in a little boiling salted water. Drain well and chop. Process in a food processor or blender with the sausage meat and egg. Season with salt and pepper. Set aside. Roll 2 pastry slices together and roll out on a pastry-floured work surface about 20 cm (approximately 10 inches) square. With a cookie cutter of your desired shape, (about 6 cm) (approximately 3 inches), cut pastry and place on a baking sheet lined with parchment paper. Combine the egg yolk with milk and spread on the pastry. Bake in preheated oven at 200°C (approximately 400°F) until golden brown, about 10 minutes. Let cool down.
Lay out the two remaining dough sheets in 4 rectangles (approximately 25 x 20 cm). Divide half the spinach mixture centered on each of the rectangles. Top with salted chicken breasts and spread with remaining spinach mix. Fold dough over the filling and press down. Place on a parchment-lined baking tray with the seam side down. Brush with remaining beaten egg yolks. Bake in preheated oven at 200°C (approximately 400°F) for 30-35 minutes. For saffron sauce, bring chicken stock, saffron, and cream to a gentle boil, reduce heat and simmer 10-15 minutes uncovered. Season with light gravy, salt, anise and cayenne to taste. Foam sauce with a hand blender and serve alongside the chicken packets. Garnish with cookie cut out pastry and chervil.
