Chicken Pastries with Grape Chutney

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Chicken Pastries with Grape Chutney
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
1111
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,111 cal.(53 %)
Protein50 g(51 %)
Fat64 g(55 %)
Carbohydrates83 g(55 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.5 mg(21 %)
Vitamin K41.2 μg(69 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.4 mg(36 %)
Niacin25.3 mg(211 %)
Vitamin B₆1.1 mg(79 %)
Folate77 μg(26 %)
Pantothenic acid1.8 mg(30 %)
Biotin13.1 μg(29 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C12 mg(13 %)
Potassium1,062 mg(27 %)
Calcium70 mg(7 %)
Magnesium84 mg(28 %)
Iron3.7 mg(25 %)
Iodine15 μg(8 %)
Zinc3.8 mg(48 %)
Saturated fatty acids33.5 g
Uric acid355 mg
Cholesterol251 mg
Complete sugar16 g

Ingredients

for
4
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
How healthy are the main ingredients?
Chicken breastGrapeparsleythymeoniongarlic clove

Preparation steps

1.

For the chutney: Rinse the grapes and pat dry.

2.

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.

3.

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.

4.

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.

5.

Preheat the oven to 200°C (approximately 390°F).

6.

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).

7.

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.

8.

Brush the top of the pastries with egg, put the ramekins in the oven and bake for 35-40 minutes.

9.

Remove the finished pastries from the oven, let cool until lukewarm and serve with a side of the grape chutney.