Chicken Puff Pastry Pies

Omar Al-Khatibkuhar

Sestavine

• Shredded chicken breast
  1 breast
• Piščančja stegna
  1 thigh
• 1 cup of chopped mushrooms
  1 cup
• 0.5 liters of liquid milk
  0.5 liter
• 0.5 chicken broth, equivalent to 2 chicken broth cubes dissolved in 2 cups of water
  0.5 broth
• 3 tablespoons of flour
  3 tablespoons
• 2 teaspoons of butter
  2 teaspoons
• 24 pieces of vol-au-vent, small, equivalent to 12 large pieces
  24 pieces
• Sol
  0
• Začimbe
  0
• Nutmeg slice
  0

Koraki

1. 1

   Boil the chicken thigh and breast in a pot over heat, then drain the chicken from the boiling water and cut it into small cubes.

   Potrebni pripomočki:

   Lonček

   5 min
2. 2

   In another pot, melt the butter over heat, then add the flour and stir well, then add the chicken broth and milk along with cheese while continuing to stir with a whisk.

   Potrebni pripomočki:

   Lonček

   🍳

   Whisk

   5 min
3. 3

   Season the mixture with salt, spices, and nutmeg, which is a spice smaller than a regular walnut. Leave it on the heat until it thickens and becomes cohesive.

   5 min
4. 4

   After the mixture boils, reduce the heat and cook for 10 minutes, stirring occasionally.

   10 min
5. 5

   Place the boiled chicken pieces over the mixture, then add the chopped mushrooms, and stir until the mixture becomes thick and cohesive. Then remove from heat.

   5 min
6. 6

   Place the pieces of vol-au-vent in the oven to puff, then remove from the oven and fill with the mixture.

   Potrebni pripomočki:

   Pečica

   5 min
7. 7

   Serve the chicken pies hot.

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Piščančja stegnana 100g

Energija239 kcal

Beljakovine25 g

Skupne maščobe14 g

Solna 100g

Pepel100 g

Začimbena 100g

Energija350 kcal

Beljakovine10 g

Skupne maščobe15 g

Ogljikovi hidrati60 g

Prehranske vlaknine25 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake