Smoked Chicken Puffs with Fresh Sage
from the Notchland Inn, in the midst of the White Mountain National Forest, New Hampshire
Using leftover smoked chicken makes these puff pastry puffs easy to make. If desired, serve with your favorite dipping sauce.
1 Large Sheet Puff Pastry
2 Tbs. Apricot Jam
4 oz. Smoked Chicken, finely chopped
12 Sage Leaves
2 oz. Derby Sage Cheese**
1 Egg, beaten
Cut puff pastry into small squares (large enough to fold over and seal when stuffed). Brush with apricot jam. Add a sage leaf and a small amount of chicken and cheese. Fold over and press edges to seal. Brush lightly with egg. Place on a well-greased sheet pan and bake at 400° until brown and puffy (about 20 minutes).
**A variety of British Derby cheese infused with sage giving it a green marbled look and subtle flavor. A semi-hard cheese made from pasteurized cow's milk. Similar to mild Cheddar but softer.
from the Notchland Inn, in the midst of the White Mountain National Forest, New Hampshire
Using leftover smoked chicken makes these puff pastry puffs easy to make. If desired, serve with your favorite dipping sauce.
1 Large Sheet Puff Pastry
2 Tbs. Apricot Jam
4 oz. Smoked Chicken, finely chopped
12 Sage Leaves
2 oz. Derby Sage Cheese**
1 Egg, beaten
Cut puff pastry into small squares (large enough to fold over and seal when stuffed). Brush with apricot jam. Add a sage leaf and a small amount of chicken and cheese. Fold over and press edges to seal. Brush lightly with egg. Place on a well-greased sheet pan and bake at 400° until brown and puffy (about 20 minutes).
**A variety of British Derby cheese infused with sage giving it a green marbled look and subtle flavor. A semi-hard cheese made from pasteurized cow's milk. Similar to mild Cheddar but softer.
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