Description
Chicken fillet in puff pastry is a very versatile dish, but I would like to suggest you to cook fillet, baked with mushrooms and rice in puff pastry. Makes a delicious dish, all the flavors and juices are preserved thanks to the flaky dough.
Ingredients
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Chicken fillet
500 g
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The dough is flaky yeast
500 g
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Figure
200 g
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Mushrooms
300 g
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Onion
1 piece
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Salt
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Black pepper
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Vegetable oil
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Garlic
3 tooth
Cooking
Rice aquatics MIX TM "Mistral" boil according to the instructions on the package. I added turmeric (can be added).
Fillet wash, dry paper towel, lightly beat off and coat the finely chopped garlic mixed with salt. Leave for 20 minutes.
Onions and mushrooms (if frozen-rathmore at capturing)finely chop. Fry the onions for 1-2 minutes.
Add the mushrooms and cook for 2-3 minutes.
To the rice add sauteed mushrooms and onions, season with salt and pepper, mix well. The filling to cool.
Fry fillets until Golden brown.
Roll the dough thickness of about 3 mm (I have 2 layer of 250 g). Put the stuffing on the fillet size.
For stuffing to put the fillet.
Then put the stuffing on the meat (the amount of filling can be adjusted).
Wrap the edges of the dough to not spill the stuffing.
Tightly roll and lay seam down on a baking tray lined with baking paper. Put in a preheated oven (t=180 C), bake for 25-30 minutes.
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