puff pastry spirals with chicken
Added by maddimouse | Sun 29 Mar 2009 @ 08:31
I like to take little nibbles with me when visiting friends or have some at home when they come round my place. Little fingerfood made of puff pastry probably is the quickest and easiest to make. There are loads of variations possible, you donīt even have to use puff pastry. Try spring roll dough or rice paper, for example. Bake it, steam it, whatever is possible with the dough you use.
I have decided to post a basic recipy with only very few ingredients. Feel free to add garlic, more herbs or whatever comes to mind! Sprinkle the rolls with sesame seeds! Use your fantasy!
Recipy for 28 spirals (used: 2 x puff pastry 20 x 20 cm)
100 g chicken breast fillet
25 g dried tomatoes in olive oil
1 tblspoon olive oil (take the one from the dried tomatoes!)
little handfull of fresh parsley (or 1 tblspoon dried)
2 x puff pastry, 20x20 cm
1 egg yolk
1 tblspoon white wine or milk
Preheat the oven to 180°C.
Take the puff pastry out of the freezer to warm up. Make two plates size 20 x 20 cm by cutting them out of the dough or putting plates together.
Put the chicken breast fillet, tomatoes, parsley and olive oil into the food processor, season with salt and pepper, then mix it until itīs got the texture you want.
In case you want to make sure itīs seasoned well, take a little bit of the mixture and stir-fry it in a pan to try it when itīs done.
Mix the egg yolk with the wine/milk.
As soon as the puff pastry is ready to be used, smear the chicken breast mass on it and leave about a centimeter at one long end. Take a brush or use your finger and carefully coat some egg yolk along that last centimeter.
Now roll the pastry up and place it on the end with the egg yolk so it sticks together. Now coat the top of the rolls with egg yolk, too.
Cut the roll in slices (about 1 cm) and lay them on a baking tray with paper on it. Coat the cut surface with egg yolk and bake the spirals in the oven for at least 30 minutes, then judge by the colour (every oven is different).
You can eat them hot out of the oven, as a side dish to a lovely salad or cold, whatever you prefer.
- make smaller rolls by using plates 10 x 20 cm
- roll the plate up from both sides to the middle for a different look
- donīt roll the dough up at all - make it look like mini-pizzas!
- make sticks, leave them like they are or twist them
- got twisted sticks? Why not make rings out of them?