Description
Similar to an appetizer I once tried in one of the cafes. Loved the combination of flaky crispy dough and a creamy filling. In this recipe I tried to connect different preferences, because, probably, each had a guest who did not eat squid or something. In connection with these offer you two choices of the appetizers. Please do not throw sneakers on the availability in the chicken dish, as an appetizer you can prepare not only in this year.
Ingredients
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Puff pastry
500 g
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Squid
400 g
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Chicken breast
1 piece
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Onion
1 piece
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Vinegar
2 Tbsp
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Soy sauce
1 tsp
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Cream
200 ml
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Vegetable oil
2 Tbsp
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Black pepper
2 pinch
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Salt
1 tsp
Cooking
Squid cleaned.
Boil in salted water and cut into strips.
Chicken breast cut into small pieces, add soy sauce, a pinch of black pepper, a small pinch of salt and leave to marinate for 15 minutes.
Onion cut into strips and marinate for 15 minutes in wine vinegar. In the process of marinating the onions a few times to mix.
Puff pastry defrosted, lay two sheets on top of each other and cut into 6 pieces. Then each part to remove the top layer of dough, cut out the middle piece, departing from the edge 1 cm and return to the bottom. Similarly, to form the rest of the blanks.
Bake in a preheated 200°C oven until Golden brown.
The chicken breast and fry until Golden brown for 5 minutes over high heat, stirring frequently.
Next, pickled onions and fry on medium heat with a small amount of vegetable oil until Golden brown.
Fried onion to distribute evenly among the sliced squid and fried chicken. Mix well.
Chilled cream whip to stable peaks. Note: utensils for whipping and beaters before whipping to put on a few minutes in the fridge, so the cream will be whipped much faster.
Distribute the cream equally between the chicken breast and squid. Mix gently and spread on cooled puff of the workpiece. Sprinkle with finely chopped dill and serve.
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