Chicken roulade wellington with persimmons

Name: chicken roulade wellington with persimmons
Total time: 75 min
Yield: 4
Ingredients: 40 gram butter; 500 gram seasoned free range chicken; 270 gram puff pastry (aunt fanny); 100 gram cranberrypaté; 2 kaki; 4 tablespoons leaf parsley; 2 tablespoons thyme leaves; 2 tablespoons fine mustard; 1 egg yolk

Ingredients

Directions

Bring the roulade to room temperature.
Heat the butter in a frying pan, fry the roulade over medium heat in 10-15 minutes around brown. Allow the roulade to cool on a shelf. Remove the net.
Cut the persimmons into thin segments. Finely chop the parsley and thyme. Beat the egg yolk.
Roll out the dough on the work surface. Cut a third of the dough and place this piece on a baking sheet covered with parchment paper. Brush this piece with pate and slices of persimmons.
Mix the herbs in a deep plate. Rub the roulade around with mustard and swirl through the herbs.
Place the roulade on the piece of puff pastry with pate and put slices of kaki on it.
Cut off a strip of the other piece of dough and cut out figurines.
Fold the remaining piece of dough over the roulade, slightly dampen the edges and press them together so that the roulade is well packed.
Insert into the top with the apple drill in the middle with 6-8 cm spacing apart 2 holes.
Insert a self-made chimney into each hole of an aluminum foil bar.
Press the Christmas figures on the top of the dough. Store in the refrigerator until use.
Preheat the oven to 200 ° C.
Brush the dough with egg. Slide the baking sheet into a ridge in the middle of the oven and fry the chicken roll in 35-45 minutes until golden brown and done.