When life gives you this delicious chicken qeema, you must use it as a filling to make chicken puff pastry braid. Fewer things are as universal as puff pastry. It could be both savory and sweet. The world owes a lot to the French geniuses who came up with it. Give this impressive looking and delicious recipe a try.
Ingredients:
2 cups of chicken qeema
1 sheet of puff pastry
1 egg (for egg wash)
sesame seeds (for garnish)
Step 1: Preheat the oven to 425 degrees Fahrenheit. Roll the puff pastry out on top of a moist dishtowel. This way, the puff pastry will not stick to the surface.
Step 2: Spoon the qeema down the centre of the pastry sheet.
Step 3: Fold over the ends. This will seal the ends.
Step 4: Using a pizza cutter, or a sharp paring knife cut slanting slits down each side from the centre to the edge.
Step 5: Fold the strips into the centre, covering the qeema, by alternating strips from each side.
Step 6: Press the ends to seal.
Step 7: Brush the egg wash.
Step 8: Sprinkle the sesame seeds.
Step 9: Transfer it onto a lined baking sheet. And, freeze for at least 30 minutes. This would result in a flakier pastry.
Step 10: Bake it in a 425 degrees oven for 20 minutes, or until the chicken puff pastry is golden brown.
Voila!
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