Chicken Salsa Verde Pithivier - Carême Pastry

Ingredients

• 2 (375g packets) Carême All Butter Puff Pastry, defrosted
• 1 large skinless chicken breast, chopped into 1cm cubes
• 500g chicken mince
• 4 slices of good quality prosciutto
• 2 lemons, zested and juiced
• ⅓ cup (40g) fresh breadcrumbs
• 1 egg, lightly beaten
• 1 egg yolk, beaten (for glaze)
• Sea salt and cracked black pepper.
• 2 tsp baby salted capers, rinsed
• 4 baby cornichons, chopped
• 1 anchovy fillet (optional)
• 1 garlic clove, crushed
• 1 tsp Dijon mustard
• 1 tbsp chopped dill
• 1 tbsp chopped basil
• 1 tbsp chopped mint
• 1 tbsp chopped parsley
• Zest and juice of ½ a lemon
• Freshly ground black pepper.
• Preheat oven to 200°C fan-forced (220°C non-fan). Line a baking tray with baking paper.
• Unroll the first sheet of pastry, place it onto a lightly dusted work surface, then dust with flour. Using a 26cm dinner plate as a template, cut out a circle.
• Roll the second sheet of pastry to a thickness of approximately 2mm. Using a round platter as a template, cut out a 32cm circle. Place both pastry circles into the fridge to rest.
• Place all the ingredients into a food processor and process until smooth.
• Add the chicken mince and breadcrumbs, then pulse until well combined.
• Add the egg and process again until just combined.
• In a large bowl, combine the minced chicken mixture and the marinated chicken breast, mixing until well combined.