普羅旺斯的天空下 Living in Provence

(此內餡也是我雞肉派的內餡)

可做24捲
500公克 雞胸, 切小塊
2條 有機蒜苗 (leek, 只使用白、淡黃綠色部為), 切絲
1小把 有機扁葉香芹 (flat leaf parsley), 切碎
150公克 有機菠菜葉, 略切
3-4 大匙 中筋麵粉
3茶匙  紅椒粉
1茶匙 海鹽
1茶匙 黑胡椒
150 ml 料理用白酒
120 ml 法式酸奶 crème fraîche
3張千層派皮
少許橄欖油, 煎雞肉用
無鹽奶油, 慢炒蒜苗絲用
1顆有機雞蛋, 少許牛奶做刷派皮用的蛋汁

內餡:
1.  將麵粉、紅椒粉、海鹽與胡椒於一塑膠袋混和均勻, 加入雞肉塊、將塑膠袋封住、甩一甩, 讓雞肉塊均勻裹粉

2.  將鍋子以大火加熱後, 加入橄欖油, 雞肉分批快速用大火鎖住表面 (雞肉表面以大火快速煎金黃是為了鎖住內部的肉汁, 雞肉塊會在稍後的醬汁中煮熟, 這樣做出來的雞肉, 既使是雞胸也不乾澀)。將雞肉塊放於一盤中備用

3.  在另一鍋中用奶油慢炒蒜苗絲至軟 (小火約8-10分鐘), 但注意別讓蒜苗絲上色

4.  轉大火, 倒入白酒煮沸數分鐘

5.  轉中火, 加入雞肉塊和法式酸奶, 讓醬汁小滾約5分鐘至醬汁略縮

6.  熄火, 拌入波菜葉與香芹

7.  將內餡於一盤中放涼

製做雞肉捲:
烤箱預熱至180C
1.  將千層派皮 (冰箱取出, 非冷凍), 均分成8等分 (扇形)

2.  將內餡鋪於外圈, 由外向內捲, 兩角摺起避免內餡流出

3.  將雞肉捲放於一上油的烤盤

4.  刷上蛋汁即可進烤箱烤約25分鐘; 要冷藏的派, 請烤約12分鐘, 至千層派皮剛開始澎漲, 派皮表面還未上色, 待完全放涼後即可冷藏保存

 (客人走後才發現沒有照成品的切面照...大家都光顧著吃和聊天)
 

** 若是以此內餡製做雞肉派, 請參考綜合蔬菜派中步驟9與10來做派皮; 因雞肉派較大, 請在蓋上派皮後, 劃十字口並烤35-40分鐘

English Version:

I also use the same filling for making chicken pies.

Makes 24 rolls
500g chicken breast fillets, cut into small pieces
2 organic leeks, white part only, finely sliced
1 small bunch of organic flat leaf parsley, finely chopped
150g organic spinach, roughly chopped
3-4 tablespoons plain flour
3 teaspoons paprika
1 teaspoon sea salt
1 teaspoon black pepper
150 ml cooking white wine
120 ml crème fraîche
3 ready made puff pastry
Some olive oil to pan-fry the chicken
Some butter to sauté the leeks
1 organic egg plus some milk for the egg wash

To prepare the filling:
1.  In a plastic bag, mix well the flour, paprika, salt and pepper.  Add chicken pieces and shake to coat the chicken pieces evenly.
2.  Heat oil in a frying pan over high heat, quickly brown and seal the chicken pieces in batches.  (The chicken pieces will be cooked further with the sauce.)  Transfer the chicken to a clean plate and set aside.
3.  In another frying pan, sauté the leeks with some butter until soft (without colouring).
4.  Turn the heat up to high, pour in the white wine and let it boil for a few minutes.
5.  Add the chicken pieces and crème fraîche and let it simmer for 5 minutes or until the sauce reduced a bit.
6.  Turn off the heat and stir in the spinach and parsley.
7.  Transfer this filling to a large plate to cool completely.

To make the rolls:
Preheat the oven 180C
1.  Divide each sheet of puff pastry into 8 wedges.
2.  Spoon filling over wedges, roll up from the wider end, fold both point ends up.
3.  Place rolls on a lightly greased baking tray.
4.  Brush the pastry with the egg wash and bake for 25 minutes if it is to be served right away.  If you would like to keep some in your freezer for later, bake for only 12 minutes, just until the pastry starts to puff but not coloured too much.  Allow these to cool completely before storing in the freezer.

** If you are using this filling for chicken pies, please refer to step 9 & 10 in my "Veggies Pie" for the pie pastry.  And the chicken pies need to be bake for 35-40 minutes as they are slightly larger than the chicken rolls.