Chicken Pastries with Grape Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,111 cal. | (53 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 41.2 μg | (69 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 25.3 mg | (211 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,062 mg | (27 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 33.5 g | |||
| Uric acid | 355 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the chutney
- 350 grams red, seedless Grape
- 1 chopped onion
- 80 milliliters Sherry vinegar
- 1 tsp thyme
- 1 chopped garlic clove
- ½ Tbsp Dijon mustard
- For the crust
- 350 grams Pastry flour
- 130 grams butter
- salt
- For the filling
- 400 grams Chicken breasts (ready to cook, skinless)
- 1 onion
- 2 garlic cloves
- 250 grams ground pork
- 100 grams diced Pancetta
- 3 Tbsps freshly chopped parsley
- 1 Tbsp Lemon peel
- freshly ground peppers
- Ingredients
- Pastry flour (for the work surface)
- butter (for the pans)
- 1 egg
Preparation steps
For the chutney: Rinse the grapes and pat dry.
Combine all ingredients (chopped onion and garlic, mustard, thyme and sherry vinegar) in a saucepan, bring to a boil, add the grapes, let briefly simmer, remove from heat and let cool. Pour into a jar, cap tightly and allow to infuse for 1 week.
For the crust: Knead the flour with the butter until crumbly. Add 100 ml (approximately 1/3 cup) of hot water and a pinch of salt to the flour and, with the dough hook of the electric hand mixer, mix to a smooth dough. Let it cool and form into a ball. Let sit for 1 hour in the refrigerator.
For the filling: Meanwhile, rinse the chicken, pat dry and cut into narrow strips. Peel the onion and garlic, chop finely, mix with the ground pork, pancetta, chicken, parsley and lemon zest and season with salt and pepper.
Preheat the oven to 200°C (approximately 390°F).
Place the dough on a floured surface, roll out thinly, and cut out 4 big circles (each about 16 cm in diameter, approximately 6 1/4 inches) and 4 smaller circles (each about 7 cm in diameter, approximately 2 3/4 inches).
Grease 4 ovenproof ramekins, line with the big crust circles and fill with the meat filling. Beat an egg and use it to brush the edge of the crusts, lay a smaller crust circle on each and press firmly around the edge to bind. Cut a small hole in the center of the top of each pastry.
Brush the top of the pastries with egg, put the ramekins in the oven and bake for 35-40 minutes.
Remove the finished pastries from the oven, let cool until lukewarm and serve with a side of the grape chutney.
