Description
Very tasty, tender patties of puff pastry stuffed with wild rice, chicken and pineapple. Thanks for the idea clearance of pies author Elena Tufekci.
Ingredients
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Wild rice
100 g
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Pineapple
100 g
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Chicken fillet
125 g
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Garlic
2 tooth
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Soy sauce
1.5 Tbsp
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Salt
-
Vegetable oil
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The dough is flaky unleavened
450 g
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Yolk egg
1 piece
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Water
-
Cucumber
1 piece
Cooking
Wild rice aquatics TM "Mistral" cook until done, following the instructions on the package.
Chicken mince or very finely chop, lightly fried in vegetable oil.
Add the chopped pineapple, garlic through the press, soy sauce, stir, cover and simmer on low heat for 5-7 minutes.
Then add the cooked wild rice, salt and mix well. The filling for pies ready!
Ready flaky unleavened dough, thawed as needed, roll out and use round shape to squeeze out circles, whose diameter should be ~10 cm.
Should be an even number of circles out of puff pastry, half of which need to make cuts with a knife. I got 10 circles out of dough, five of which I made the cuts.
Then, on the circle, which is without any cuts, put the stuffing, the stuffing should be plenty. The stuffing can be pre-divided into 5 equal parts or just evenly spread on the 5 circles of dough.
On top of the filling to cover the circle of dough to cut and to take the edge.
To form the workpiece pie in pineapple.
Spread on a baking sheet and brush with egg yolk. Bake in preheated oven to 180-200 degrees for 25-30 minutes until Golden color.
The finished pies.
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