Chicken Puff Kiev (Australia)
.
Yield
4 servingsPrep
8 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
butter, unsalted
|
|
| 1 | clove |
garlic
chopped |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | whole |
chicken breasts
skinned and boned |
*
|
| 2 | sheets |
puff pastry
ready rolled |
|
| 1 | x |
cream
or milk for glazing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
butter, unsalted
|
|
| 1 | clove |
garlic
chopped |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
black pepper
|
|
| 4 | whole |
chicken breasts
skinned and boned |
*
|
| 2 | sheets |
puff pastry
ready rolled |
|
| 1 | x |
cream
or milk for glazing |
*
|
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.
