Another new creations
Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
2 roll homemade butter puff pastry (store bought optional) 4 pieces chicken fillets chopped into small cubes1 medium size red onions 2 Tablespoons olive oil2 Tablespoons butter ghee (Clarified butter) 1 teaspoon ginger1 teaspoon garlic paste Seasonings salt and white pepper 1 large yolk beaten2 teaspoon crushed pink pepper corn 50g dried apricots 50 g dried cranberries 100g brie cheese or camembert 3 Tablespoon fresh cream
Grease muffin pans set aside.
Dust flour on a flat clean surface, Unroll the first pastry, taking a scone cutter or a glass using the rim cut into circles, take the next pastry roll repeat the process but cut at least 5 cm larger to cover. Leave these to chill in fridge.
Marinate the small chicken cubes with sprinkle salt, white pepper and lemon juice.
In meantime, in a frying pan,add olive oil take the grated red onions and garlic paste fry until light brown, add half crushed pink pepper corn and once its starts to sizzle, Add marinated chicken cubes with cranberries and apricots and let it cook until the spices are fused. Switch off heat, remove your pan. Once cooled, add fresh cream and garnish with fresh thyme.
Place the smaller rounds pastry in the pan, lightly brush the edges with yolk
Place the brie/camembert evenly in each muffin in the centre and then place the mixture around the edge and over the top of the brie or camembert, try avoiding the brushed egg yolk at the edge.
Next take the large cut circles and place on top to cover, gently easing out any air bubbles sealing the edges. Next brush the egg wash, sprinkle freshly ground pink peppercorns and place these in the fridge for half an hour.
Bake in pre heated oven 180 degrees for 25-30 minutes or until a beautiful golden brown in colour.
INFO & TIPS
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