photo: niftyrecipe.com

Chicken and Potato Turnovers

Name: Chicken and Potato Turnovers
Ingredients: Puff pastry 1 kg; Potato 4-5 pcs; Chicken fillet 400 g; Cheese 200 g; Green onion 50 g; Egg 1 pcs; Salt - to taste; Black pepper - to taste; Provencal herbs 0,5 tsp; Whole wheat flour 2-3 tbsp

Cook incredibly tasty and fragrant snack puffs with chicken fillet and potato from puff pastry batter. Since we will use the ready dough, we do not need much time and effort to prepare the puffs. For convenience, potatoes and chicken fillets for filling can be welded in advance and stored in the fridge. Such puffs are convenient to take them as a snack for study, work or a walk.

Ingredients

60 min

8 servings

Ingredients

Puff pastry

1 kg
Potato

4-5 pcs
Chicken fillet

400 g
Cheese

200 g
Green onion

50 g
Egg

1 pcs
Salt

- to taste
Black pepper

- to taste
Provencal herbs

0,5 tsp
Whole wheat flour

2-3 tbsp

Steps

1. 1-2 hours before the start of cooking, take puff-free pastry from the freezer so that it could be defrosted and become elastic. In the meantime, prepare the filling for the snack bars. Wash the feathers of the green onion, dry and cut into thin rings. Cut the chopped green onions into a deep bowl.

2. Grind hard cheese on a grater with a large cloth.

3. Brake cooked chicken fillet into fibers or cut into small cubes.

4. Thoroughly wash the potato tubers and open them until ready in the salted water. Then cool the vegetables completely down, peel and cut into small cubes.

5. Combine all the ingredients for the preparation of the filling in a deep bowl: chopped green onions, grated cheese, chicken fillet and boiled potatoes. For taste and aroma, add a pinch of salt, black pepper and a mixture of Provencal herbs.

6. Thoroughly mix the filling so that the mixture is homogeneous.

7. Divide the defrosted puff-free pastry into 16 pieces of the same size. On a work surface dusted with wheat flour, roll each piece of dough into a 5 mm thick layer to form a rectangle.

8. Separate the chicken yolk from the protein. With the help of a culinary brush, lubricate the edges of the blank with chicken protein, so that the puffs keep the shape well. Lay out a few tablespoons of the filling on one half of the dough.

9. Cover the filling with the second half of the dough and carefully coat the edges of the puff, use a fork. Shape the edges of the layers with the help of a figured knife.

10. Thus, form all the puffs. Lay out blanks on a heat-resistant baking sheet covered with parchment paper.

11. To make the puffs golden, lubricate them with chicken yolk on top. If desired, the egg yolk can be mixed with water or a small amount of milk.

12. Put our blanks in a preheated oven to 180 degrees. Bake them until golden brown for about 20-25 minutes. Remove ready snack puffs from the baking tray at once and a little cool down. Serve them warm, decorated with fresh herbs.