Chicken pasty

(4 pcs)


4 slices puff pastry

1 chicken breast

1 shallot

1 tablespoon cajun spices

125 gr convert conversioncrème fraiche

1 egg

pinch salt

1/2 teaspoon garlic powder

1/2 teaspoon parsley



4 quiche molds

butter and flour



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's Recipe pages - chicken meals, quiches, starter


How to prepare:

Bake the (salted) chicken breast and the chopped shallot or onion in a frying pan until the chicken breast is well done. Let cool and grind the chicken breast or chop well.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Let the slices puff pastry thaw.

Grease the quiche molds with little butter and dust with flour.

Put the puff pastry in the molds and cut in shape.

Mix the chicken breast, the shallots and the cajun spices and fill the molds loosely.

Beat the egg and mix it with the crème fraiche, garlic powder, parsley and some salt.

Fill the molds to just under the edge with the crème fraiche mixture.

Bake the pasties 25 minutes.



First published: April 12, 2003, Netherlands
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