Braided chicken puff pastry

Name: Braided chicken puff pastry
Ingredients: 400 g puff pastry; 2 tablespoons oil; 2 medium onions (300 g); 800 g ground chicken; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g dill; 15 g parsley; 2 eggs; 1 egg yolk; 10 g sesame seeds

Meat - Braided chicken puff pastry by Daciana O. - Recipia

Braided chicken puff pastry opens into flaky layers in the oven, while the braid keeps the filling tucked inside. The ground chicken cooks with onion and fresh herbs, then eggs bind it together; once baked, the pastry is golden and crisp. I like to cut thick slices so you can see the braid clearly. Prep: 25 minutes. Cook: 54 minutes. Rest: 75 minutes. Total time: 154 minutes. Serves: 6. Approximately 620 kcal and 32 g protein per serving.

Ingredients

400 g puff pastry
2 tablespoons oil
2 medium onions (300 g)
800 g ground chicken
1 teaspoon salt
1/2 teaspoon ground pepper
15 g dill
15 g parsley
2 eggs
1 egg yolk
10 g sesame seeds

Preparation

1. Leave the puff pastry to thaw. Peel and finely chop the onions; chop the dill and parsley. 2. Heat the oil in a pan and cook the onions for 4 minutes, until softened. Add the ground chicken and cook for 12 minutes, stirring, until the liquid has cooked off and the meat is no longer pink. 3. Add the salt, pepper, dill and parsley. Leave the filling to cool for 15 minutes, then stir in the 2 beaten eggs. 4. Preheat the oven to 200°C. On a floured work surface, gently roll out the puff pastry. Visually divide it into thirds along the long side and cut the two outer thirds into 1.5-2 cm strips. 5. Place the filling down the middle third and cover it by alternating the side strips. Transfer the pie to a baking tray lined with baking paper. 6. Beat the egg yolk, brush it over the pie and sprinkle with sesame seeds. Bake for 38 minutes, until golden. Leave to cool for 60 minutes before slicing.

Notes

Store-bought puff pastry contains gluten, and the eggs are in the filling and on top; you can replace the chicken with 800 g ground turkey, cooked until no longer pink. I serve it with a simple green salad and sparkling water. Once cooled, keep the pie covered in the fridge for up to 3 days. For a more tender filling, choose ground thigh meat or a mix of thigh and breast, not breast alone. If any liquid is left in the pan, keep cooking until it evaporates, since it will make the pastry underneath soggy. Puff pastry is easier to work with while cold; if it gets soft and sticky while you’re braiding it, chill it before continuing.