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Scott Edmondson
Chicken in the hat
Chicken in puff pastry with curry cherry filling.
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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
Kitchen Stuff
Directions
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Preheat the oven to 200 ° C.
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Line the bottom of the spring form with parchment paper and grease the edges with butter.
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Let the cherries drain in a sieve.
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Slice the ginger.
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Cut the chicken fillet into pieces and sprinkle with salt and pepper.
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Heat the butter in a frying pan and fry the chicken in 5 min. Brown. Squeeze out the garlic.
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Sprinkle the curry sauce powder over it and scoop.
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Add the cherries, ginger, sambal and crème fraîche and cook gently for 2 minutes.
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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.
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Line the spring form with the dough.
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Prick into the bottom with a fork and sprinkle the breadcrumbs over it.
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Spoon the chicken mixture onto the dough and sprinkle with the cheese. Fold back the edges of the dough.
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Roll out the rest of the puff pastry into a round piece slightly larger than the shape.
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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.
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Bon appétit! .
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Nutrition
975Calories
Sodium0% DV1.131mg
Fat97% DV63g
Protein70% DV35g
Carbs22% DV66g
Fiber12% DV3g
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