Puffs are a versatile and quite popular type of baked goods. Puff pastry can seduce with its ruddy, appetizing crust and unique lightness. And what fillings just do not exist … Well, your appetite is playing up? Let's make chicken and eggplant puffs that are great for a snack.
It is necessary
- Puff yeast-free dough - about 500 grams,
- one medium chicken fillet,
- small eggplant,
- one or two onions (optional)
- fat sour cream - 2 tablespoons,
- dried mushroom powder - 1 teaspoon (without it),
- one egg for greasing the puffs,
- some salt
- some ground black pepper.
Instructions
Step 1
Cut one medium chicken fillet into small pieces.
Preheat the pan and fry the pieces of meat (without adding oil) over low heat until golden brown, stir occasionally so that the color is even.
Step 2
Peel the onion and cut into medium cubes.
Add chopped onion to lightly fried chicken and stir. Cook for a few minutes until the onion is soft.
Step 3
Wash the eggplant and cut into strips.
Add eggplant straws to meat and onions, sprinkle with mushroom powder.
Fry the filling until the eggplant is soft.
Add sour cream and mix until smooth, salt and pepper a little. Remove the pan with the ready-made filling from the heat and set aside.
Step 4
Sprinkle a little flour on the table and roll out the puff pastry on it into a rectangle. Cut the dough into 8 strips.
Shake an egg (two can be used) and grease a third of each strip. …
Put a spoonful of meat filling on the edge of each strip and wrap the roll. We fix the edge of the roll with an egg.
Step 5
We put the rolls on a baking sheet, which is covered with parchment. Lubricate each roll with a beaten egg.
We bake puffs at 220 degrees for about 15 minutes. The puffs should turn out to be rosy. Enjoy your meal.
