A delicious way to use up leftover roast chicken, Yuri’s Chicken Puffs make an ideal family supper dish. Serve with boiled new potatoes and a crisp green salad.
1 oz. plus
1 teaspoon butter
6 spring onions , trimmed and finely chopped
4 oz. mushrooms, wiped clean and finely chopped
1 lb. cooked chicken, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
4 tablespoons sour cream
2 egg yolks
1 lb. Puff Pastry
2 fl. oz. milk
Preheat the oven to very hot 450°F (Gas Mark 8, 230CC). Using the teaspoon of butter, lightly grease a large baking sheet and set aside.
In a medium-sized saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the spring onions and fry, stirring occasionally, for 3 to 4 minutes or until they are soft and translucent but not brown. Add the mushrooms and fry, stirring frequently, for a further 3 minutes. Remove the pan from the heat and transfer the mixture to a medium- sized mixing bowl.
Add the chicken, salt, pepper, paprika sour cream and one of the egg yolks and beat the ingredients together until they are thoroughly combined. Set aside.
On a lightly floured surface, roll out the dough to about 4,-inch thick. Using a sharp knife, cut the dough into 4 squares.
Divide the chicken mixture among the 4 dough squares and spoon it into the centre of each piece. Fold the dough over into triangles, pressing the edges firmly together to seal the dough. Transfer the dough triangles to the prepared baking sheet and set aside.
In a small mixing bowl, beat the remaining egg yolk and milk together Using a pastry brush, brush the dough triangles with the egg and milk mixture.
Place the baking sheet in the centre of the oven and bake the dough for 20 to 30 minutes or until the pastry has risen and is golden brown. Remove the baking sheet from the oven. Transfer the puffs to a warmed serving dish and serve immediately.