Ingredients
Scale
- 4 puff pastry sheets
- 2 chicken breasts
- 6 pieces of shortcut bacon, diced
- 1 leek, roughly chopped
- 2 cloves of garlic, peeled
- 100g mushrooms, sliced
- 10g olive oil
- 1/2 tabs “season all” seasoning
- 300g sour cream
- 50g grated cheese
- Pepper, to taste
- Egg, lightly beaten
- Sesame seed
Instructions
- Preheat oven to 180 degrees.
- Place leek and garlic into bowl. Blitz on speed 9 for 5 secs.
- Meanwhile, cut up chicken into bite size pieces and coat in season all.
- Once onion mix is finished, add bacon and oil and cook at 100 degrees, speed 2 for 5 minutes.
- Attach butterfly attachment.
- Add chicken and cook at 100 degrees, reverse, speed 2 for 5 minutes.
- Open lid and scrape the chicken off the butterfly and scrape down the bowl. Leave butterfly in.
- Add sour cream. Cook at 100 degrees, reverse, speed 2 for 15 minutes. In the last 4 minutes add the mushrooms, cheese and pepper.
- Slice each puff pastry sheet in half.
- Place a little of the mix on one half and fold over. Seal the sides.
- Repeat for all. You will get 8 parcels from this mix.
- Brush with a little beaten egg and sprinkle with sesame seeds.
- Bake for 30 minutes or until golden.
- Whilst they are baking I make mash in the tmx and steam some carrot and asparagus to serve with it. Salad on the side also works well.
- Prep Time: 15
- Cook Time: 55
Nutrition
- Serving Size: 8