Fricassee with puff pastry crust

Name: Fricassee with puff pastry crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 600 g Chicken filet or 1 chicken (approx. 1.2 kg); 1 l Chicken broth; 300 g Carrots; 1 glass (580 ml) Black salsifies; 2 discs (75 g each) TK-sheet pastry; 50 g butter/margarine; 60 g flour, 150 g frozen peas; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS condensed milk

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

600 g Chicken filet or 1 chicken (approx. 1.2 kg)
1 l Chicken broth
300 g Carrots
1 glass (580 ml) Black salsifies
2 discs (75 g each) TK-sheet pastry
50 g butter/margarine
60 g flour, 150 g frozen peas
7-10 Tbsp salt, white pepper
2 TABLESPOONS condensed milk

Directions

1
Wash the meat or chicken. Simmer in broth for about 20 minutes. Peel, wash and slice carrots. Cook for about 5 minutes. Drain black salsifies. Defrost dough
2
Lift out the meat (remove the chicken meat) and cut it into small pieces. Heat the fat and sauté the flour in it. Stir in broth, bring to the boil. Add peas and simmer for about 5 minutes. Season to taste. Pour everything into a greased casserole dish
3
Place the dough sheets on top of each other and roll out to form size. Cut off 4 strips of 1 cm on the long side, turn into cords. Run the grid roller over the dough sheet. Pull apart, place over the fricassee (or place the dough in strips in a grid pattern over it). Press cords firmly at the edge
4
Spread the dough with condensed milk. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Goes well with rice