This recipe is a great way to use leftover chicken. Leftover baked chicken or boiled chicken left over from broth cooking, for example, will work well here. This puff is also a lifesaver for overcooked chicken meat. After all, in the process of cooking, we tear the chicken flesh into small pieces and mix it with béchamel sauce, so there is no trace of stiffness.
650gchicken thighs(or about 450-500 grams of cooked chicken meat, boneless)
200gmushrooms
2onions
40gall purpose wheat flour(~2 ст. л.)
300mlmilk
4cloves
1/2tsp.coriander
1tsp.granulated garlic
1egg yolk
30gsesame seeds(mix of white and black)
1/4nutmeg
salt
black pepper
Instructions
Take the frozen sheet dough out of the freezer at least 3 hours before baking. Preheat the oven to 200 °C / 400 °F.
Salt chicken thighs on both sides and pan fry, skin side down, for 2-3 minutes, flip and cook another couple of minutes on the other side. Add the mushrooms to the pan and place in the preheated oven for 20 minutes.
Mix the egg yolk with 1 tbsp of milk, stir until smooth.Peel 2 onions. Cut one into small cubes, and leave the other in one piece and stick 4 clove buds in it.
Heat the milk in a small saucepan and put the onion and cloves in it. Add the granulated garlic, coriander, grate 1/4 of the nutmeg. Heat over low heat, turn off the heat when it begins to boil and set aside.
In a dry frying pan, toast the sesame seeds and set aside.Pour the flour into the same frying pan and fry over a low heat, stirring constantly until the unpleasant flour aroma is gone and the flour has a similar smell to roasted nuts. Add 40g of butter to the pan and mix with the flour. Set aside
Clean the frying pan, add 15g of butter, melt and fry the onion chopped into small cubes until golden.
Remove the onion from the sauté pan with the milk and discard. Place the saucepan over low heat and add about 1/3 of the butter and flour mixture. Bring milk to a boil, stirring constantly with a whisk. Remove from the heat and whisk well for 10 to 15 seconds. Check the consistency. The consistency of the mass should resemble a liquid sauce. A little thicker than heavy cream. If the mass is still not thick enough - add some more roux and bring to the boil again. Salt the sauce to taste. You have made béchamel.
Finely chop the mushrooms, chop the chicken into fibers. Mix the chicken, mushrooms and fried onions and pour the béchamel sauce over them.
Divide the dough into 4 equal length rectangles. Place the chicken mixture in the center of the rectangle, and spread it to take up 1/3 of the dough's width, leaving 1 cm indentation at the top and bottom. Cut into the dough on both sides in 1 cm increments. Do not cut all the way through to the filling, but indent a few mm. Wrap the top and bottom ends. Now, alternately, from different edges, wrap strips of dough from one edge to the other.Brush the puffs with a mixture of egg yolk and milk, sprinkle with sesame seeds. Bake in a preheated oven at 200°C / 400°F on convection mode for 25-30 minutes.