Festive 'Sinterklaas' Chicken En Croute
with Greek-style cheese, sundried tomatoes & chives
When slicing chives, hold them against your chopping board in a tight bundle with one hand. With the other, chop them using your knife. This ensures even cuts and stops them from flying around the kitchen.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Broccoli
25 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
½ roll(s)
Puff pastry
(Contains: Tarwe May be present: Melk (inclusief lactose))
1.5 piece
Tomato
2.5 g
Fresh chives
(May be present: Selderij)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Noten, Pinda's)
½ sachet(s)
Italian seasoning
30 g
Sundried tomatoes
100 g
Seasoned chicken mince
Not included in your delivery
½ tablespoon
White balsamic vinegar
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Leave the pastry in the fridge until step 3. Preheat the oven to 200°C. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken mince for 3 - 4 minutes. It doesn't need to be completely done yet, as it will finish later in the oven. Drain the mince and set aside (see Tip)
Tip: be sure to drain the mince thoroughly, so as to prevent the pastry from getting soggy.
In the meantime, boil a shallow layer of salted water in a pot or saucepan. Cut the head of the broccoli into very small florets and finely dice the stem. Blanche the broccoli for 3 minutes, covered, then drain and rinse under cold water. Finely chop the sundried tomatoes and crumble the Greek-style cheese. Transfer the broccoli and the mince to a bowl, then add the herbed cream cheese, sundried tomatoes, Italian seasoning and half of the cheese. Mix well to combine.
Roll out the puff pastry and transfer to a parchment-lined baking sheet. Transfer the chicken-broccoli filling to the middle of the pastry, then fold the sides over the filling so as to make a long roll. Press the edges of the pastry together and fold the ends shut. Turn the pastry over so that the seam is facing downwards, then carefully shape it into a large 'S' shape (see photo for inspiration).
Use a knife to score the surface of the pastry several times, then scatter over the sesame seeds (see Tip). Bake in the oven for 25 - 35 minutes. Meanwhile, cut the tomato into thin wedges. Finely chop the chives.
Tip: you can also brush the top of the pastry with some milk, so as to create a shiny appearance when it's finished baking.
In a salad bowl, combine the white balsamic vinegar with the extra virgin olive oil, then season to taste with salt and pepper. Transfer the tomatoes and chives to the bowl, along with the rest of the Greek-style cheese. Toss well to combine with the dressing.
Serve the pastry with the salad alongside.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
