Chicken Puff Kiev (Australia)
Submitted by happyzhangbo
Australian-style Chicken Kiev wrapped in flaky puff pastry. Garlic-herb butter melts inside pounded chicken breasts while the golden pastry shell crisps up around it. Pure indulgence.
YIELD
4 servingsPREP
8 minCOOK
25 minREADY
40 minClassic Chicken Kiev gets the Aussie treatment with a golden puff pastry jacket.
You start by creaming butter with garlic, shallots, parsley, Worcestershire sauce, and pepper into a flavored log that gets frozen firm.
Pound out chicken breasts thin, wrap each one around a chunk of that frozen herb butter, then roll the whole parcel up in puff pastry.
When it bakes, the pastry puffs and crisps while the butter melts inside, creating a pool of garlicky, herby richness that floods out with the first cut. Spectacular.
Pro Tips
- Freeze the butter log until it’s completely solid. Soft butter will leak out of the chicken during baking instead of staying sealed inside.
- Pound the chicken breasts very thin and evenly so they wrap around the butter without tearing.
- Place the rolls seam-side down on the baking sheet so the pastry stays sealed as it puffs up.
- Brush with milk or cream for a gorgeous golden glaze. Egg wash works too, but gives a darker, shinier finish.
Ingredients
Directions
Cream the butter, garlic, shallots, parsley, Worchestershire sauce and pepper together and shape into a 28cm (11") oblong.
Wrap in foil and freeze until firm.
Pound out chicken breasts until very thin with a meat mallet or rolling pin.
Cut frozen butter mixture into 4 equal portions.
Place 1 portion in the center of each chicken breast and fold chicken over butter so that it is completely encased and makes a roll shape.
Cut pastry sheets in half and place a chicken roll on each strip of pastry.
Roll up firmly.
Place seamside down on a greased baking sheet.
Glaze with milk or cream and bake at 230C (450F) for 20 to 25 minutes or until pastry is golden brown.
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