Chicken roll recipe and stuffing options

For cooking chicken roll in the dough will need the following components:
- 3 chicken breasts;
- 500 g of lean pork belly;
- 500 g of fresh champignons;
- 500 g puff pastry;
- 2 eggs;
- 6-7 tbsp. sour cream;
- spices;
- pepper;
- salt.
Rinse low-fat pork brisket, dry and mince. Salt, pepper, add 4 tablespoons of sour cream and stir everything thoroughly. Chop the chicken fillet into large, thin slices, then fry well. It is more convenient to do it through a plastic bag. Salt, pepper and sprinkle with spices to taste. Then put the prepared chicken fillet overlap each other on the food film, forming a rectangular layer. Spread the cooked pork mince on top and gently with a cling film using a plastic wrap.
Wipe the champignons with a damp cloth and bake in the oven at 220 ° C for 15-25 minutes.Mushrooms during this time will fade and give a strong aroma. Then skip the baked mushrooms through a meat grinder, add 2-3 tablespoons of sour cream, 1 pre-beaten egg, salt, pepper and mix everything well.
Roll the puff pastry on a parchment into a large thin layer. In its middle lay out a strip of half cooked mushroom stuffing. Place the chicken roll on top and carefully coat it with all the remaining mushroom stuffing. Then wrap the dough roll, pinch the edges, cut off the excess dough, and brush the surface with a beaten egg. Then make a few small holes for steam to escape. Smear the baking sheet with vegetable oil, gently put the roll on it and place in the oven heated to 220 ° C.
When the surface of the roll turns red, reduce the heating temperature to 180 ° C, cover the roll with foil and bake it for another 40 minutes. Put the finished roll on the dish and cover with a towel. Serve warm to the table, sliced.
Pork mince in chicken roll can be replaced by filling of giblets. This will require:
- 100 g chicken hearts;
- 100 g chicken gizzards;
- 100 g of chicken liver;
- 1-2 onions;
- 20-30 g of butter;
- salt;
- pepper.
Chicken giblets (hearts, stomachs and livers), rinse and boil. Then pass through a meat grinder. Peel the onions, finely chop and fry together with the prepared grouted meat in butter. Season with salt and pepper and mix thoroughly.


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