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
Meyhane Sisim Izmir
Egyptian Market or Spice Bazaar Istanbul
Aura Club Kemer
Katranci Cove Fethiye
Cesme Yacht Marina
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