Chicken in the hat

Name: Chicken in the hat
Cook time: 35 min
Total time: 75 min
Yield: 4
Ingredients: 350 g cherries without seeds pot; 6 scoop voice ginger pot 450 g; 400 g chicken breast; 50 g unsalted butter; 1 toe garlic; 28 g mix for curry sauce; 1 tl sambal oelek; 200 ml creme fraiche cup; 1 el wheat flour; 10 slice frozen puff pastry; 2 el bread crumbs; 50 g grated mature cheese; 2 el semi skimmed milk

Chicken in puff pastry with curry cherry filling.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (Ø 24 cm)
1 rolling pin

Directions

Preheat the oven to 200 ° C.
Line the bottom of the spring form with parchment paper and grease the edges with butter.
Let the cherries drain in a sieve.
Slice the ginger.
Cut the chicken fillet into pieces and sprinkle with salt and pepper.
Heat the butter in a frying pan and fry the chicken in 5 min. Brown. Squeeze out the garlic.
Sprinkle the curry sauce powder over it and scoop.
Add the cherries, ginger, sambal and crème fraîche and cook gently for 2 minutes.
Sprinkle the worktop with flour, lay the slices of defrosted puff pastry together and roll it out into a round piece of approx. 28 cm.
Line the spring form with the dough.
Prick into the bottom with a fork and sprinkle the breadcrumbs over it.
Spoon the chicken mixture onto the dough and sprinkle with the cheese. Fold back the edges of the dough.
Roll out the rest of the puff pastry into a round piece slightly larger than the shape.
Place the cloth on the filling and press the edge closed. Brush the top with milk. Fry just under the center of the oven in 30-40 minutes until golden brown and done.
Bon appétit! .