Croissant shuttle with chicken-cheese filling

Name: Croissant shuttle with chicken-cheese filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 400 g Chicken filet; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 1 Bay leaf; 500 g Broccoli; 150 g Emmental (piece); 6 Stem(s) Chives; 1 red pepper; 100 g mayonnaise; 150 g Whole milk yoghurt; 7-10 Tbsp Pepper; 2 tin(s) (250 g each; 6 pieces) Croissant dough; 7-10 Tbsp (refrigerator shelf); 1 Egg yolk (Gr. M); baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

400 g Chicken filet
7-10 Tbsp Salt
1 TEASPOON Peppercorns
1 Bay leaf
500 g Broccoli
150 g Emmental (piece)
6 Stem(s) Chives
1 red pepper
100 g mayonnaise
150 g Whole milk yoghurt
7-10 Tbsp Pepper
2 tin(s) (250 g each; 6 pieces) Croissant dough
7-10 Tbsp (refrigerator shelf)
1 Egg yolk (Gr. M)
baking paper

Directions

1
Wash the meat, place in a pot and cover with water. Add 1 tsp. salt, peppercorns and bay leaf. Bring to the boil and simmer covered for about 20 minutes. Clean and wash the broccoli and divide into florets.
2
After about 10 minutes add to the meat and cook. Remove meat and broccoli (freeze broth for a soup).
3
Grate cheese. Wash the chives and cut into small rolls. Clean and wash the peppers. Dice paprika and meat finely. Mix prepared ingredients with 100 g cheese, chives, mayonnaise and yoghurt.
4
Roll out the dough and separate the dough pieces. Press together 2 dough triangles on each long side to form rectangles. Press the dough rectangles together on the short sides to form little boats.
5
Place on a baking tray lined with baking paper. Spread the filling in the middle and sprinkle with the rest of the cheese. Spread the edges of the pastry with egg yolk. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 15 minutes.