CookEat Recipe
Fried Chicken and Turkey Puff Pastries
Thin puff-pastry parcels filled with cooked chicken, turkey and truffle, fried and served with tomato sauce.
Method
Steps
Step 1
For the proposed rough puff, toss cold butter through flour and the pastry's half teaspoon salt, add cold water until a rough dough forms, then roll to a rectangle and fold in thirds.
Step 2
Chill 20 minutes; repeat rolling and folding twice, chilling between turns.
Step 3
Roll to about 3 mm for the shapes required below.
Step 4
For the proposed tomato sauce, soften the onion in olive oil for 5 minutes.
Step 5
Add garlic for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 6
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 7
Mix chilled cooked poultry with truffle, parsley, half-lemon zest, nutmeg, cream, the separate half teaspoon salt and the separate quarter teaspoon black pepper. Keep filling cool.
Step 8
Cut chilled rolled pastry into about twelve squares; place a small tablespoon filling on each, fold and press edges firmly. Chill the parcels 20 minutes.
Step 9
Fry in hot lard at about 175 °C in small batches until pastry is light brown and the filling centre thoroughly hot to 74 °C; drain. Serve with warm tomato sauce separately.
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