Chicken Salsa Verde Pithivier - Carême Pastry

Name: 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.

www.caremepastry.com.au

Your guests will love the salty prosciutto surprise hidden inside the golden, flaky pastry crust in this zesty marinated chicken pithivier.

View full recipe on www.caremepastry.com.au

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Cooking tools:

Food processor
Rolling pin
Baking sheet
Parchment paper
Mixing bowl
Chef's knife
Cutting board
Oven

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.