I have some puff pastry and some roasted chicken breast left in the fridge. So instead of letting them sit in the fridge, I made some chicken puff squares for Daddy and myself...hmmm we can't indulge too much of this sinfully delicious stuff but once in a while I guess it is okay... I made two only haha....to control the gluttony instinct in us (",)
Ready to use Puff Pastry from supermarket
Rolled pastry to 1/8” thick and cut into 4” X 2" rectangular
Chicken Mornay Filling
Ingredients for Mornay Sauce
750g full cream milk
Salt to taste
½ tsp ground black pepper
1 egg yolk
100 g mozzarella sauce
Melt butter in a pan, add flour and fry the flour till well incorporated into the melted butter. Add in 750g full cream milk and keep stirring till the sauce is thick and not lumpy. Add in salt, pepper and the mozzarella cheese…keep stirring until sauce is smooth. Off the heat and let the sauce cool down , stir in the egg yolk last. Leave aside.
1.5 chicken breast – Boil, shred the meat
1 tbsp fresh parsley
½ tbsp corn oil
2 tbsp chopped shallot
1tbsp lemon juice
Salt, pepper to taste
Mix the above ingredients together in a bowl and leave aside.
Method for making Chicken Puff Squares
Preheat oven to 200C
On a piece of 4” X 2" rectangular pastry, place some chicken filling with the mornay sauce on one half side of the pastry and fold over . Crimp the edges with a fork. Repeat till all the pastry squares are used up . Place on baking pan and brush with egg wash and bake 30 mins over moderately high heat.