Chicken filet in puff pastry

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost. Remove tendons from the chicken filet. Brown the meat all around in 2 tablespoons of oil, sprinkle with salt and pepper and remove from the pan. Deglaze the meat with chicken soup and set aside. Clean, wash and slice the mushrooms and spring onions. Fry the mushrooms in the remaining oil, season with salt and pepper and fry until the liquid has evaporated.

2. 2

   Cut the cheese into small pieces. Fold in spring onions, breadcrumbs and cheese, let cool down. Place 5 pastry sheets on top of each other and roll out into a square (approx. 40x40 cm) on the floured work surface. Cut into 4 squares of the same size. Divide the mushroom mixture into eight pieces. Put 1/8 of each on a dough square, then place 1 chicken filet and 1/8 of the mushroom mixture on each. Spread the edges of the dough thinly with water. Fold the dough over the filling. Place on a baking tray covered with baking paper. Roll out the remaining puff pastry sheets thinly and cut into thin strips with a pastry wheel. Whisk the egg yolk with milk and spread it on the pastry sheets.

3. 3

   Put 1/8 of each on a dough square, then place 1 chicken filet and 1/8 of the mushroom mixture on each. Spread the edges of the dough thinly with water. Fold the dough over the filling. Place on a baking tray covered with baking paper. Roll out the remaining puff pastry sheets thinly and cut into thin strips with a pastry wheel. Whisk the egg yolk with milk and spread it on the pastry sheets. Place the dough strips diagonally crosswise on top and brush with the remaining egg yolk. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Meanwhile, dice the shallots, sauté in the fat, deglaze with the lifted roast stock and soy sauce, bring to the boil, sprinkle with sauce thickener and cook quietly over a mild heat for about 5 minutes. Season sauce with salt, pepper and cranberries and serve with the baked fillets. Serve with boiled potatoes garnished with thyme

4. 4

   Place the dough strips diagonally crosswise on top and brush with the remaining egg yolk. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Meanwhile, dice the shallots, sauté in the fat, deglaze with the lifted roast stock and soy sauce, bring to the boil, sprinkle with sauce thickener and cook quietly over a mild heat for about 5 minutes. Season sauce with salt, pepper and cranberries and serve with the baked fillets. Serve with boiled potatoes garnished with thyme

Nutrition Facts

KCAL
1020 kcal

CARBS
54 g

FATS
65 g

PROTEINS
52 g