recipes
Chicken and Maltese sausage puffs
2021-11-13
Ingredients
For the chutney
- 1 onion, chopped
- 1 cinnamon stick
- 50g fresh ginger chopped
- 80g sugar brown (Lamb brand)
- 40ml red wine vinegar
- 200g tomato pulp (Mayor)
- 1 tomato, chopped
- 1 orange, cut in quarters
You will also need
- 6 chicken inner fillets
- 4 Maltese sausages
- 2 tbsp. paprika
- Puff pastry roll (Aqua & Farina)
- 2 tbsp. chicken stock (Pinto’s Pride)
- 1 egg yolk (Le Naturelle)
- 3 tbsp. cream (Cucina D’oro)
Method
To make the chutney, heat a little oil in a pan and sauté the onion, ginger and cinnamon together for 3 minutes. Add in the sugar, vinegar, orange, tomato and pulp and simmer until chutney is thickened. Flavor the chicken fillets with the paprika and grill until cooked through. Remove the outer casing from the sausage meat. Next, unroll the pastry and cut into long rectangles. Place on the chicken fillets and sausage meat and roll together in the pastry. Whisk the egg and cream together and brush over the pastry. Bake in the oven at 180°C for 20-25 minutes or until the pastry is cooked. Serve the chicken and sausage puffs on top of the chutney cut into thick slices.
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