SAUCISSON EN CROUTE
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Beat the egg with the water and set aside.
- Cut the kielbasa into 8 (3-inch) long pieces and set aside.
- On a lightly floured surface roll the pastry sheets into 12 by 12-inch squares. Cut the sheets into 8 equal squares. Brush 1 square with water around the edges and wrap a sausage up in the pastry. (First fold the 2 long sides over the sausage, then fold the ends up and over. Press edges firmly to seal.) Place seam side down on a parchment-lined sheet pan.
- Brush the tops and sides of the packages with egg wash and bake until browned and shinny, about 25 minutes. Transfer to a rack and cool for 20 minutes, before serving. They can be served warm or at room temperature with assorted mustards.
- Copyright 2003 Television Food Network, G.P. All rights reserved
SAUCISSON EN CROUTE
The French term "en croute" refers to food that's been wrapped in pastry and baked in the oven. Here, a flavorful garlic sausage serves as the filling -- think of the end result as pigs in a blanket, only tastier and prettier, thanks to a tool called a lattice cutter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Roll out pastry to a 14-by-12-inch rectangle, 1/8 inch thick. Using a pizza wheel or sharp knife, cut into one 12-by-9-inch rectangle and one 12-by-4-inch rectangle. (Reserve remaining dough, if any, for another use.)
- Apply a lattice roller cutter lengthwise along the smaller rectangle, rolling firmly to cut all the way through the dough. Brush the larger rectangle with egg wash. Stretch the smaller rectangle over the larger rectangle, opening the cuts to create the lattice pattern. Using a pizza wheel, trim overhanging edges. Transfer to a baking sheet (if dough becomes too soft, freeze 15 minutes).
- Flip the layered dough pieces so the lattice is on the underside. Brush one short end of the dough with egg wash. Place sausage at the other short end of the dough and roll tightly. Pinch ends to seal. Transfer to a parchment-lined baking sheet, seam-side down, and brush lattice with egg wash once more. Using the tip of a knife, cut a few steam vents in lattice.
- Bake until pastry is puffed and deep golden brown, about 40 minutes. Serve warm.
CHICKEN MARSALA EN CROUTE
I love puff pastry and chicken Marsala, so I decided to combine the two. The result is a very special meal perfect for Sunday dinner or any special occasion. Be sure to keep the puff pastry chilled so it is easier to work with. -Lorraine Russo, Mahwah, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended. Gradually stir in broth and wine; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes, stirring occasionally. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Preheat oven to 425°. Pound chicken breasts with a meat mallet to even thickness. Whisk together egg and water. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four 7-in. squares. Place 1 chicken breast on center of each square. If desired, fold narrow end under to fit pastry square; sprinkle with salt and pepper. Top each with 1 rounded tablespoon mushroom mixture. Lightly brush pastry edges with egg mixture. Fold pastry over filling; press edges with a fork to seal. Place on a rimmed parchment-lined baking sheet., Brush tops with egg mixture. Bake until golden brown and a thermometer inserted in chicken reads 165°, 18-23 minutes. Reheat remaining mushroom mixture; serve with pastries. If desired, garnish with thyme.
Nutrition Facts : Calories 599 calories, Fat 29g fat (10g saturated fat), Cholesterol 115mg cholesterol, Sodium 703mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 5g fiber), Protein 36g protein.
CHICKEN EN CROûTE
Chicken en croute with sun dried tomatoes.
Provided by Burnetta
Time 54m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 1.Preheat the oven to 200C/400F/Gas 6.
- 2.Mix the mozzarella, basil and sun-blush tomatoes together in a bowl.
- 3.Cut a pocket in each of the chicken breasts and stuff with the mozzarella mixture.
- 4.Place a stuffed chicken breast into the middle of each square of puff pastry and roll up into parcels.
- 5.Brush each parcel with the beaten egg and bake in the oven for 25-30 minutes, or until risen and golden-brown.
CHEESE AND HAM CHICKEN EN CROUTE
Make and share this Cheese and Ham Chicken En Croute recipe from Food.com.
Provided by Jane Gib
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- place the chicken flat on the rolled out puff pastry.
- Spread the cream cheese on top and then cover with the ham.
- Wrap the pastry over it and bake on a moderate oven for about 1 hour or until chicken is cooked.
Nutrition Facts : Calories 631.7, Fat 41, SaturatedFat 12.3, Cholesterol 104.8, Sodium 279.2, Carbohydrate 28.5, Fiber 0.9, Sugar 0.5, Protein 35.6
CHICKEN BOURSIN EN CROUTE
Make and share this Chicken Boursin En Croute recipe from Food.com.
Provided by NovaLee
Categories Chicken
Time 57m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken between sheets of plastic wrap and pound to 1/4 inch thick.
- Cut cheese into 4 equal pieces placing one on each breast spread cheese leaving a border around edges.
- divide thyme leaves among breast and top each with 4 shrimp halves.
- roll up each breast,tucking in all sides secure with wooden picks if necessary.
- Place chicken rolls seam side down in a 10 inch skillet.
- Add 1c.
- chicken broth,cover and cook on medium heat for 5-7 minutes.
- Remove and drain on a rack.
- Raserve liquid for sauce.
- Place one sheet phyllo dough on table brush with melted butter,add another sheet and brush with butter.
- Place one chicken roll on dough 2 inches from short end and fold dough over chicken, fold along sides of dough over chicken, brush with butter,roll chicken and dough over towards opposite end, brushing with butter at each turn.
- Repeat dough procedure with other 3 chicken pieces.
- Place dough wrapped chicken in a shallow baking pan, seam side down.
- Bake 375° for 15-20 minutes or until dough is golden brown,serve with sauce.
- SAUCE:Bring to boil the reserved liquid in skillet add shallots and cook till tender stir in remaining chicken broth and wine cook over high heat until reduced by almost half add honey,mustard and butter cook 2 more minutes.
Nutrition Facts : Calories 371.6, Fat 8.9, SaturatedFat 3.2, Cholesterol 98.3, Sodium 738.9, Carbohydrate 28.3, Fiber 0.8, Sugar 5.2, Protein 31.9
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