Chicken braid puff pastry recipe

1 small glass of white wine. Cook and stir until slightly softened 3 to 5 minutes.

12 cup 15 cl of cream.

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Braided Chicken and Leek Puff. 3 chicken breasts about 300 g 3 leeks. 12 cup 15 cl of cream.

1 roll of puff pastry. 1 egg yolk and a little milk. Seeds poppy flax sesame Salt pepper olive oil butter.

1 small glass of white wine. Finely chop the leeks wash with water and drain. Cut chicken breasts into small cubes.

Preheat oven to 400 degrees F. In a large bowl combine chicken spinach feta cheese red peppers Parmesan cheese onion powder and nutmeg until thoroughly combined. Unfold each puff pastry onto a large baking sheet.

Spoon half the chicken. Melt butter in a saucepan over medium heat. Cook and stir until slightly softened 3 to 5 minutes.

Cook until sizzling about 1 minute. This simple recipe will take you back to the Desi chicken patties you used to get from the corner Pakistani bakery. Crisp flaky puff golden pastry filled with shredded chicken in a creamy white sauce.

Growing up in Pakistan these Desi chicken.