Ingredients

This recipe is still under development. The Preparation below refers to these quantities, made in September 2011:

quantity		ingredient		step
300 g		Chicken breast fillet		1
60 g		spring onions		1
50 g		Schinkenspeck		1
150 g		mushrooms		1
5 g		Tarragon (fresh)		1
3 sheets		frozen puff pastry		2
		oil		3
10 g		garlic, crushed		3
250 g		Ricotta		4
5 g		salt		4
		pepper		4
1		egg, white and yolk separated		7

Quantities on 13 May 2012:

quantity		ingredient		step
160 g		Chicken breast fillet		1
50 g		spring onions		1
30 g		Schinkenspeck		1
80 g		mushrooms		1
2 sheets		frozen puff pastry		2
		oil		3
20 g		garlic, crushed		3
50 g		Parmesan cheese		4
5 g		salt		4
		pepper		4
1		egg, white and yolk separated		7

Preparation

1. Cut the chicken breast fillets into small dices. Cut the spring onions into thin rings. Cut the schinkenspeck into small dices. Cut the mushrooms into thin slices. Chop the tarragon.

2. Thaw the puff pastry. Cut each sheet into four squares.

3. Fry the chicken breasts in oil for a few minutes. Add the schinkenspeck, the mushrooms, the crushed garlic and finally the tarragon, salt and pepper. Remove from heat.

4. Add the ricotta to the mixture and mix thoroughly. Check seasoning.

5. Pre-head the oven to 200°C (fan).

6. Put some of the mixture on each square of puff pastry, brush the edges with the egg white and fold over to form a triangle. Press down the edges with a fork, to seal.

7. Brush the whole surface with the egg yolk, diluted with a little bit of water.

8. Arrange on a flat baking tray, on baking paper.

9. Bake for about 30 minutes.