Sunday, March 8, 2009


I remember that when I was a kid I didn’t like puff pastry. That changed when I started using it to cook stuffing it with different ingredients. This recipe is very easy to make. In this recipe I stuff the puff pastry with chicken but you can do it with all kind of meat. I also do it with ground beef, and it is delicious. And, of course, you can use just vegetables.


1 small chicken breast
1 ready-to-bake puff pastry sheet
1 small chopped tomato
1 small chopped carrot
½ chopped onion
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
2 tablespoons chopped frozen spinach
1 cup cubed yellow squash
½ cup frozen corn
2 tablespoons roasted chopped red pepper
¾ cup ricotta cheese
3 tablespoons tomato sauce
Some spices (thyme, oregano, rosemary, black pepper, salt)
Some vegetable oil
Some flour
Some milk or one beaten egg

Thaw the puff pastry sheet following the instructions of the package. Prepare the vegetables and heat a frying-pan with some oil. First put the carrots and the onion in the pan. A bit later add the garlic, the ginger and the chicken, cut in small pieces. Later add the squash, tomato, spinach, corn, red pepper, tomato sauce and spices. When everything is ready, specially the chicken, add the ricotta cheese and mix well. Set aside.
We will prepare the puff pastry now. With the help of a rolling pin we will extend the puff pastry on a floury surface, just to make it a bit thinner and softer. Then we will stuff it. Put the pastry on a greased tray and stuff it with the mixture. Close the pastry and brush it with some milk or some beaten egg. Put the tray on a preheated oven to 400ºF for 30 minutes. While the pastry is in the oven, shake the tray a couple of times so that it does not stick to the tray, but do not open the oven much. The pastry will be done when it has a wonderful golden brown colour. Let it cool for some minutes and serve.

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