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Chicken roulade wellington with persimmons
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Ingredients
Directions
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Bring the roulade to room temperature.
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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.
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Cut the persimmons into thin segments. Finely chop the parsley and thyme. Beat the egg yolk.
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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.
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Mix the herbs in a deep plate. Rub the roulade around with mustard and swirl through the herbs.
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Place the roulade on the piece of puff pastry with pate and put slices of kaki on it.
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Cut off a strip of the other piece of dough and cut out figurines.
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Fold the remaining piece of dough over the roulade, slightly dampen the edges and press them together so that the roulade is well packed.
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Insert into the top with the apple drill in the middle with 6-8 cm spacing apart 2 holes.
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Insert a self-made chimney into each hole of an aluminum foil bar.
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Press the Christmas figures on the top of the dough. Store in the refrigerator until use.
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Preheat the oven to 200 ° C.
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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.
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Nutrition
690Calories
Fat69% DV45g
Protein64% DV32g
Carbs13% DV38g
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