2 sheets puff pastry (250 g each)
200 g skinless, boneless, chicken breast
50 g cooked wild garlic leaves (ramsons) (cooked for 8 minutes in boiling water)
50 g non salted cheese
2 1/2 Tbsp sour cream
2 Tbsp Vegeta seasoning
ground black pepper to taste
1 egg white
Cut chicken breasts to pieces, rub them with Vegeta
and fry on a little oil for a few minutes on both sides (don’t cook it completely because it will go into the oven later).
and fry on a little oil for a few minutes on both sides (don’t cook it completely because it will go into the oven later).
Cut chicken and ramsons to small pieces, squash cheese with a fork and mix everything with sour cream and pepper. Flatten puff pastry sheets and divide each into 4 equal squares. Place filling on 4 squares, cover each one with another, and press edges with a fork. Spread some egg white in top of each square to get nice shine when baked.
Bake in a preheated oven on 180°C for about 20 minutes (it really depends on the oven).
Note: Inspired by the posts from The Journal of a Girl who Loves To Cook and Beau á la louche, made for Weekend Herb Blogging event hosted this week by Susan from The Well-Seasoned Cook.
11 Comments
Looks delicious! I love the little heart cutouts! How cute!
Sounds fabulous, and I just clicked on your link and bought some Vegeta seasoning, it sounds like something I’d love. (And I am trying not to buy spices and condiments because my kitchen is overflowing, but I couldn’t resist!)
the only thing i love more than those tiny hearts is the fact that they provide a peek into that delicious-looking filling!
These look and sound very tasty, and it’s great to get a peek of that filling!
Those are fabulous – and not only do I have some skinless chicken breast in my freezer, but I’ve also got sour cream and puff pastry! Fate? Destiny? I can’t wait to try
Oh yum. They look so good.
This is a great recipe! I love the filling you came up with. I have never seen fresh garlic leaves here (we use them a lot back in Az.) but I think chives could be a good substitute here. I’ll try to make this one! Your pics are great!
Marija, I just make your squares, as I wrote you in my email! They are sizzling hot now:)) and we are all impatiently waiting to eat them up:))Sour cream added to the texture of the filling. Chives worked fine too. Great recipe! I found it easy and quick too. Thank you so much!!! Gotta go take a bite before it’s gone:))
Looks out of the world delicious. Your blog is fascinating. So many ingredients I’ve never heard of. Also, your table linens are so beautiful. Did someone make them?
Thank you all for wonderful comments.Farida, so glad you liked them!Heaven, yes they are (the crocheted ones). Some of them were made by my mother, some by my grandmother, and a lot by my grandma’s sister in law. It is a custom in Serbia (a dying one) that grandmothers crochet table linens for their granddaughters. My mother made a lot of them when she was pregnant.
I love beautiful table linens like that. I have some my German grandmother made. They are so special. I was in Belgrad years ago. Back when it was called Yugoslavia. I drove all through. It is a beautiful country. Also, very beautiful people.
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