Chicken Plait (Print Version)
# Ingredients:
01 -
One pre-made puff pastry sheet.
02 -
Two pieces of Kiri cheese.
03 -
Three slices of cheddar cheese.
04 -
Grated mozzarella.
05 -
350 grams of diced chicken fillet.
06 -
One egg yolk.
07 -
Two tablespoons of neutral-flavored cooking oil.
08 -
A teaspoon of curry powder.
09 -
A teaspoon of chili powder.
10 -
Salt and black pepper to season.
11 -
A single onion.
12 -
One small red bell pepper.
13 -
One tomato.
14 -
A teaspoon of milk.
15 -
Poppy or sesame seeds for garnishing.
# Instructions:
01 -
Cook the diced chicken, onion, and bell pepper in the oil for about 10 minutes. Toss in the spices, then stir in the tomato and let it cook for 15 more minutes. Set aside to cool down.
02 -
Roll out the puff pastry and cut even strips along the edges, leaving a rectangular part in the middle untouched.
03 -
Spread the Kiri cheese along the center, add the cheddar slices, followed by the cooled chicken mixture, and top it off with mozzarella. Fold the pastry strips over each other to create a braid.
04 -
Brush the pastry braid with the egg yolk and milk mixture, then scatter your choice of poppy or sesame seeds on top.
05 -
Place it in the oven at 180°C and bake for 30 to 40 minutes until it looks golden and crisp.
# Notes:
01 -
Make sure the filling has cooled completely before assembling so the pastry doesn’t get soggy.
02 -
Seal the pastry braid ends tightly to keep it from opening while baking.