This is a classic date night special. Tastes fantastic and takes no effort to make.

Make these 1/2 the size for great party and canape snacks.

Thanks to Kristy Whitton for this great recipe. Thanks Fergo

INGREDIENTS

  • 1 smoked chicken breast
  • 100gr brie
  • 1 puff pastry 30 cm x 30 cm sheet
  • 2 egg yolks
  • 80ml red currant jelly
  • salt & pepper taste
  • 4 rosemary sprig

INSTRUCTIONS

Dice chicken and brie and mix together
Cut puff pastry squares (15 cm)
Brush squares with egg yolk
Place small amount of chicken and brie in centre of square
Fold edges until parcel is sealed
Place on lined tray and brush top with egg yolk
Bake in oven at 180 degrees until pastry colours
Heat red currant jelly with teaspoon of water until smooth
Serve pastry with red currant sauce on plate
Garnish with flaming rosemary sprig, smell is fantastic

NOTES

Make these 1/2 the size for great party snacks. Thanks to Kristy Whitton for this great recipe. Thanks Fergo

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.

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