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When I saw it on Atinka ‘s site I just had to make it. Fast preparation time and delicious outcome make this a favourite if you’re home late from work. Enjoy!

For two people you will need:

1 double chicken breast (fillet)

puff pastry [Blätterteig in German] size approx. 15 cm x 25 cm

cheese (whichever you like, I used Gouda and a bit of a pizza mix)

ham (just a few pieces)

sliced mushrooms (amount  to preference)

1 medium size onion, diced

1 egg

Dried oregano, salt, pepper plus all the spices you like, to taste

Divide breast fillet into two equal pieces, flatten it out with a meat tenderiser (your  fists will do just as good and this is necessary to shorten cooking time). Sprinkle liberally with your spice choice and put aside. Fry onions and mushrooms in a spoon of butter until the onions are translucent.

Now it is time to prepare the pastry: cut the pastry to size (depends on the size of the fillets, which will fit into the center as depicted in the pic below). I cut the fillets in two and then place both on one piece of pastry, this way I can prepare two sets. Cut the pastry in this way (6-7 cm of space down the middle, with 7-8 cm on either side, cutting the sides every 1.5 – 2 cm).

Once the pastry is ready (as in the pic above) put chicken fillet, mushrooms with onion, cheese, ham (or pepperoni for example) – see below.

And then you just need to plait it (it is really easy).

Remember to leave some space between stripes so your fillet can evaporate the water and the pastry will not get wet. After plaiting it should look like this:

Now transfer to a baking tray lined with baking paper and put it all in the fridge for 10-15 minutes. Beat an egg and, using a pastry brush (or your fingers), brush it over pastry. Place in a preheated oven (200 Celsius) and bake for 25-30 minutes until crispy and brown.

Smaller versions make great starters or picnic eats as they can be served cool 🙂