Puff pastry strips with asparagus and salami

Name: Puff pastry strips with asparagus and salami
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 discs (à 75 g) deep-frozen puff pastry; 50 g frozen peas; 5-6 Stalks of green asparagus; 5 cherry tomatoes; 120 g Chicken filet; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Salami (approx. 6 slices); 125 g Schmand; 1 egg (size M); 3 Stem(s) Tarragon; 1 Egg money (size M); 3 TABLESPOONS Whipped cream; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 discs (à 75 g) deep-frozen puff pastry
50 g frozen peas
5-6 Stalks of green asparagus
5 cherry tomatoes
120 g Chicken filet
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Salami (approx. 6 slices)
125 g Schmand
1 egg (size M)
3 Stem(s) Tarragon
1 Egg money (size M)
3 TABLESPOONS Whipped cream
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry slices next to each other and allow to thaw. Defrost the peas in a bowl. Wash the asparagus, peel the lower third and cut off any woody ends. Cut asparagus into diagonal pieces. Wash cherry tomatoes, grate dry and cut in half. Wash chicken fillet, dab dry and cut into thin strips.
2
Heat oil in a pan. Brown the chicken strips and season with salt and pepper. Remove the chicken from the pan and fry the asparagus pieces for 2-3 minutes and remove from the pan. Halve the salami and cut into 2 mm thin slices. Mix sour cream and egg and season with salt and pepper. Wash 2 stems of tarragon, dab dry and chop finely. Stir into the sour cream. Place the puff pastry slices on top of each other and roll out rectangular (42 x 20 cm) on a floured work surface. Mix egg yolk and cream and brush the edges with it. Whip the edges 2 times approx. 1 cm wide and brush them again with egg yolk. Line a baking tray with baking paper and place the puff pastry on the tray. Pour the sour cream in the middle.
3
Place the puff pastry slices on top of each other and roll out rectangular (42 x 20 cm) on a floured work surface. Mix egg yolk and cream and brush the edges with it. Whip the edges 2 times approx. 1 cm wide and brush them again with egg yolk. Line a baking tray with baking paper and place the puff pastry on the tray. Pour the sour cream in the middle. Spread tomatoes, peas, asparagus, chicken and slices of salami on the sour cream. Bake the puff pastry in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Wash 1 stalk of tarragon, dab dry and garnish the finished puff pastry with it