INGREDIENTS
300g Chicken Breast
½ White Onion
1 Stick Celery
1 Granny Smith Apple
2 tbsp Fresh Parsley, chopped
70g Dried Cranberries
150g Greek Yoghurt
Salt & Pepper, to taste
1 packet Puff Pastry
1 Egg, beaten
Ice water, to chill chicken.
Cranberry Sauce (optional)
Shredded Mozzarella Cheese (optional)
PREPARATION
1) Preheat oven to 220°C using Convection function.
2) Dust a work surface lightly with flour and roll out the puff pastry till
5 mm thick. Stamp out stars using the star cookie cutter. Place half
the stars onto a lined baking tray. Use a fork and prick the dough
lightly and brush some water over the dough.
3) Using a small round cutter, cut out a circle in the center of the
remaining stars. Place this carefully over the stars on the baking
tray. Continue this with the trimmings till pastry is used up.
4) Egg wash the puff pastry and bake for about 20 mins till puffed up
and golden brown. Remove from oven and sprinkle some
shredded mozzarella cheese on the puff pastry and bake in the
Microwave oven using the Dual Crisp function for about 1-2 mins.
5) While the pastry is being baked, season the chicken breast with
salt and pepper and cook using the Dual Steam function. Remove
the chicken and place it immediately in the ice water. This will keep
the chicken moist.
6) Slice the onion and celery thinly. Core the apple and cut into
matchsticks. Remove the chicken, dab it dry and cut into small
cubes. Put it into a mixing bowl together with the onion, celery,
apple, parsley, cranberries and Greek yoghurt. Mix everything
well.
7) When the puff pastry stars are cooled, carefully spoon the chicken
salad into the middle. Garnish with a small dollop of cranberry
sauce and fresh herbs before serving.
