chicken in pastry dough

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Chicken in pastry dough

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cheeseblintz ↓

Tue, Jan 26 2010, 10:40 am

Does anyone have a good recipe for this? The easier the better!
Thanks

Starhavah

Tue, Jan 26 2010, 12:08 pm

cheeseblintz wrote:

Does anyone have a good recipe for this? The easier the better!
Thanks

Take a cup or two (depending on size of dough) of already cooked chicken (I used the chicken from the soup) and mix with either pasta sauce or sauteed onions and mushrooms. lay out the dough. I use frozen dough from Pepperidge Farms and roll it out a little to make it a bit flatter and bigger. Lay out a strip of the chicken mixture in the center of the dough, fold the two sides of the dough over each other and seal. Cut three diagonal slits in the dough to let out steam and cook on 425 until the dough is done. Cook it on a greased cookie sheet.

To reheat on a plata for Shabbat lunch: remove the "strudel" from the cookie sheet. Place in a PAPER bag. You can place the bag directly on the plata it will not catch fire.

I make this all the time, it is delicious.

im here! ↓

Tue, Jan 26 2010, 1:44 pm

Chicken Knishes:

6 cutlets
1 pk. Flaky squares
A few slices pastrami
Duck sauce
Mustard
1 egg
Sesame seeds

Soak cutlets for 1 hour in duck sauce (I usually do less). Cut pieces & smear w/ mustard.
Put into flaky square & put a piece of pastrami onto cutlets (I usually wrap the pastrami around the cutlet). Fold flaky by taking the 4 corners to the center (forming a square shape). Smear with egg & sprinkle sesame seeds.
Bake at 375 for 30 minutes.

↑ cheeseblintz

Tue, Jan 26 2010, 2:40 pm

thank you -- the chicken knish recipe sounds awesome

↑ im here!

Tue, Jan 26 2010, 2:58 pm

I forgot to write that I put some of the duck sauce that I used to marinate into the baking dish & then I pour some more ontop of the knishes before baking. adds a little moist.
And, you might find it hard to get the corners of the flaky together. I prick them to the center with toothpicks.

its ez & delicious!!

hearty appetite!!

chocolate moose

Tue, Jan 26 2010, 3:48 pm

there are many here, do a search !

greenfire

Tue, Jan 26 2010, 4:17 pm

I par broil spiced boneless chicken breasts ... make a broccoli quiche-like mix just cooked enough till it gets stiff enough to scoop ... then put them together in a rectangle of puff pastry that I smooth out and bake till golden brown

elmos

Wed, Jan 27 2010, 12:23 am

I do one with raw cuttlet ducksauce and pastrami simmilar to whats aleady posted. THan I do one that I take cooked chicke either soup or leftover roasted or any chicken really deboned and chopped up mix it with canned mushroom soup as a binder and frozen mixed veggies canned mushrooms. I normally use the traditional blend but any works and either do it as individual bourekas put a spoon in dough fold over and spray top or brush with egg and bake or do a loaf type with the large sheets have even done it in the peddrige farm shells as a fancy appitizer.
Good luck Whatever you make.
BTW the bourekas freeze really well

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