『香芒雞肉酥皮卷配蔬菜條雞心豆蓉醬』食譜 Mango Chicken Puff Pastry

材料 (一人份量) ：

1. 英國奥克姆雞胸塊 3塊
2. 酥皮 一塊
3. 芒果 100克
4. 什錦小甜椒 3隻
5. 西芹 1條
6. 紅椒粉 少許
7. 碎巴馬臣芝士 10克
8. 忌廉 50毫升
9. 蔬菜條連雞心豆蓉醬 一份
10. 糖 少許
11. 黑椒 鹽 少許

煮法：

1. 把西芹、芒果、彩椒及雞塊切粒。
2. 雞肉以鹽、黑椒及紅椒粉調味。
3. 以少許橄欖油起鑊，炒香雞肉及蔬果粒。
4. 拌入忌廉、少許糖及碎芝士，離火備用。
5. 於牛油紙上把酥皮擀開，切成約30cm的方塊。
6. 於兩側約1/3闊度起每隔2cm界開。
7. 中間放上白汁蔬果雞粒。
8. 左右重疊織成卷狀，塗上蛋漿。
9. 放進已預熱180度的焗爐焗20分鐘即成。

Ingredients (Serves 1):

1. 3 British Oakham chicken mini breast fillets
2. 1 pack all butter puff pastry, thawed
3. 100g mango
4. 3 mixed baby peppers
5. 1 celery stalk
6. Pinch of sweet paprika
7. 10g grated Parmigiano Reggiano
8. 50ml cream
9. 1 portion of vegetable selection with houmous
10. Pinch of sugar
11. Pinch of sea salt & black pepper

Method:

1. Dice chicken fillets, celery stalk, mango and bell peppers.
2. Season chicken with sea salt, black pepper and paprika.
3. Stir fry chicken, mango and vegetable pieces with a bit olive oil.
4. Stir in cream, sugar and cheese, off the heat and set aside.
5. Roll out pastry on parchment paper and cut it into a 30 cm square.
6. Cut 2 cm wide strips horizontally and leave the middle strip about 1/3 total width.
7. Spread the chicken mixture along the centre strip.
8. Fold the side strips over chicken mixture, alternating strips from each side to form a roll. Brush with egg wash.
9. Bake for 20 minutes in 180°C preheated oven.
10. Serve with the vegetable selection with houmous

玻璃朱Bonnie