Chicken, herb and mozzarella filled pastry bakes
These oven baked pies will have your family ask for more and more. Serve with Spekko Long Grain Parboiled Rice and steamed vegetables.
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Loading... Ingredients
- 30 ml (2 tbsp) butter or oil
- 4 chicken breasts, skinned and boned
- 30 ml (2 tbsp) cake flour
- 1 sheet frozen puff pastry, thawed
- 250 g (2 cups) mozzarella cheese, grated
- 100 ml chopped fresh parsley
- 15 ml (1 tbsp) chopped fresh thyme
- 1 large egg, beaten
- salt and pepper to taste
Method
- Melt butter (or heat oil) in a saucepan.
- Add the chicken breasts and brown on all sides, use tongs for turning sealed chicken pieces.
- Season with salt and pepper. Remove from the heat and allow to cool in the fridge.
- Heat oven to 190 °C.
- Dust a surface with flour. Roll out the pastry to a 36 cm X 36 cm square. Cut into 4 equal squares.
- Mix the mozzarella cheese, parsley and thyme in a bowl.
- Spread this cheese mixture in the centre of each of the pastry squares. Place chicken breasts on top of the cheese mixture.
- Brush the edges with the beaten egg and fold until the chicken and cheese mixture is sealed. Place the folded side down onto a baking tray. Brush top with beaten egg.
- Bake for 20-25 minutes until golden brown and pastry is well risen.
- Allow to cool and slice in half before serving with grilled tomatoes or a lettuce salad.