Thursday, April 11, 2013

Chicken Puffs

I love nothing more than rounding up the friends, slipping on the vinyl records and eating up a storm... Nothing beats delicious chicken wrapped in golden puff pastry with a fresh salad to make the night complete!

Chicken Puffs


3 whole chicken breasts, bones removed
1 medium size white onion, chopped finely
1 tablespoon butter
1 tablespoon brandy
250g of chicken livers
1 tablespoon soft butter
1/2 teaspoon salt
1 tablespoon thickened cream
1 375gram packet of puff pastry
1 egg beaten

Cut chicken breasts into halves, making 6 pieces.  Lightly brown chicken and onion in the butter.  Cook gently for a few minutes until tender.  Add brandy and ignite.   Allow flame to go out and leave until cool.

Finely chop chicken livers and mix with softened butter, salt, pepper and cream.  Spread over cooled chicken breasts.

Roll out pastry thinly and cut into 6 squares each 15cm.  Place each pastry square over chicken breast and fold under, pressing edges together to seal.  Decorate with extra pastry pieces if desired.

Brush with beaten egg and place on a greased baking tray.  Bake in a hot oven approximately 20 minutes until pastry is cooked and lightly browned.  Serve hot.

Cocinar, comer y ser feliz!

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