Puff Borek with Chicken
379gr of Puff Pastry
For the filling:
250gr cooked diced Chicken
1 tablespoon of Butter
3 thinly sliced Shallots
3-4 small thin sliced Mushrooms
2 tablespoons of Cream
1 Egg Yolk
Pinch Cayenne Pepper
Pinch of Salt
Pinch of Pepper
Also: 1 Egg White lightly beaten
How to prepare
Pre-heat the oven to 205˚C.
Lightly fry the shallots in butter then add mushrooms and cook for 3 minutes.
Stir in the remaining ingredients.
Roll the pastry out into 2 30cm squares.
Cut each piece into 4 squares leaving 8 pieces of pastry.
Place a spoonful of the filling mixture on one side of the pastry.
Fold the empty side over the filling to form a triangle and press down the edges.
Brush the tops with the egg white
Place on an oven tray lined with parchment paper and bake for 20-25 minutes until golden brown.
The Turkish name for this dish is Tavuk ile Borek Puf