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Chicken, Brie and Cranberry Galettes

Makes: 32

Preparation time: 15 minutes

Cooking time: 25 minutes

Ingredients:

  • 2 sheets ready-made butter puff pastry, thawed
  • 2 x 250gm Lilydale Free Range Chicken Breast Fillets, fat trimmed
  • 1 litre chicken stock
  • 1 bay leaf
  • 10 whole peppercorns
  • ¼ cup sour cream
  • 1 tbsp baby capers, rinsed, chopped
  • 1 tbsp Dijon mustard
  • 1/3 cup cranberry sauce
  • 200gm brie, thinly sliced
  • 1 egg, lightly beaten
  • Microherbs, to garnish

Method

  1. Preheat the oven to 220°C (200° fan-forced). Line 2 large baking trays with baking paper.
  2. Place the chicken stock, bay leaf and peppercorns in a medium saucepan and bring to the boil. Reduce to a low simmer and poach chicken breasts for 6 to 8 minutes or until cooked through. Remove chicken from stock and set aside to cool. Shred into small pieces and place chicken in a bowl. Add sour cream, capers and mustard. Season and stir to coat.
  3. Cut the pastry sheets into 5cm squares and place onto prepared baking trays. Prick the centre of each square a few times with a fork.
  4. Top each pastry square with a dollop of cranberry sauce, 1 tablespoon of chicken mixture and a slice of brie. Brush pastry edges lightly with egg wash. Bake for 10 to 12 minutes or until golden and puffed.
  5. Sprinkle puffs with sea salt, pepper and microherbs. Serve warm.
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Our Recipes
Our Recipes