“Do not deprive yourself of the opportunity to enjoy delicious homemade cakes. I love these chicken puffs, because with this type of cake you can control the serving size. “Nutrition value per serving: (total 4 puffs) Calories 390, total fat 23 g., Saturated fat g., Proteins 22 g., Carbohydrates 18 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 1 hour. 20 minutes. Complexity: easy Quantity: 4 puffs Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For puffs:
- 1.5 tbsp. diced chicken
- 1 sheet of frozen puff pastry, thaw
- 2 tbsp. l (30 gr.) Butter
- 1/2 onion, chopped
- 1 carrot, chopped
- 1 stalk of celery, chopped
- 2 cloves of garlic, chop
- 2 tsp dried thyme
- 1 tbsp. l flour, plus a little to sprinkle
- 1/2 tbsp. white wine
- 1 tbsp. chicken broth
- 1 tsp mustard
- 1/2 tbsp. frozen peas
- 1 large egg
For salad:
- 1 kg. stewed spinach
- 1 clove of garlic, cut in half
- 1 tsp mustard
- 1 tbsp. l balsamic vinegar
- Some soy sauce
- 3 tbsp. l olive oil
Recipes with similar ingredients: chicken, puff pastry, spinach, peas, onions, garlic, carrots, celery, white wine, balsamic vinegar, soy sauce, thyme, mustard
Recipe preparation:
- Prepare the filling. Melt the butter in a large saucepan over medium heat. Add onions, carrots and celery, season salt and pepper to taste and cook until soft carrots about 10 min Add garlic and thyme, cook another minute, often stirring. Pour in flour and cook until the raw flavor disappears, about 1 min more Strengthen the fire a little and degass the wine contents of the stewpan. Stir in the stock and mustard. Add the peas and chicken, cook at a very low boil until the sauce thickens – 5-10 minutes Remove from heat and set aside.
- Cook the puffs. Preheat the oven to 190 ° C. On sprinkled with flour surface lay puff pastry and cut into 4 squares (one horizontal cut and one vertical cut). Gently roll each square – their size will increase approximately by 20%. Place on a baking sheet and spoon in the center of the meat mixture. Fold the squares diagonally in half to form triangles. Stick the ends together to make puffs (if necessary for bonding use a little water). Press the edges with a fork, creating decorative borders.
- Beat the egg with a little water and spread the puffs this mixture. Make a small steam to escape during baking. notch at the top. Bake puffs until golden brown about 30 min. Allow to cool before serving for at least 10 minutes, as the filling will be very hot.
- In the meantime, make a salad. Take a big one a wooden bowl and rub the inside with a clove of garlic. Then garlic can be discarded or left for later use. Put mustard in a bowl, add vinegar and soy sauce (French secret!), vigorously whipping for about 10 seconds until creamy consistency. Salt and pepper. With one hand like add olive oil more slowly and the other quickly beat the sauce, turning it into an emulsion. Put spinach on the sauce, mix before serving. Serve with puffs with chicken.
