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  • Writer's pictureSJP

Chicken rolls with veggies

Ingredients


200g chicken stew

puff pastry

onion

celery

carrot







Preparation


Preheat the oven to 180 degrees. Leave the pastry out of the refrigerator. Peel the onion, peel the carrots, rinse the celery.


Cut all the vegetables into small cubes and set aside. Cut the meat with a knife into very small cubes and, again with the knife, chop it again to obtain a tartare.


In a large pan, brown the vegetables with a drizzle of oil for 4 minutes. Add the chicken, sauté well and cook for about 10 minutes, stirring. Season with salt and pepper.


Unroll the dough and cut it into squares at least 4 fingers thick (about 7 cm), being careful not to cut the paper too, and stuff each square with a spoonful of chicken and vegetables.


Moisten the edges by dipping a finger in a little water, fold one side of the dough to cover the filling and seal well with the tines of a fork. Repeat with the rest of the dough, until finished, kneading the scraps and rolling them out again.


Arrange the bundles on a baking sheet covered with parchment paper, lightly grease the surface and bake in the oven for about 20 minutes.








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