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INGREDIENTS |
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- 200g puff pastry (see recipe)
- 1kg tomatoes
- 1 bell pepper confit
- 1 boneless chicken breast and diced
- 4 slices of cheese
- 200g mozzarella
- 1cās of tomato concentrate
- 3cās oil
- 1 egg beaten
- Salt and pepper |
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| PREPARATION |
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| TIME OF PREPARATION : 75 mn |
- Prepare the puff pastry. The paper cover film and let stand cool during 20minutes.
- Meanwhile. Cook in a saucepan grated tomatoes and a tablespoon of oil. Add the tomato concentrate, salt and pepper. Reduce until the total evaporation of water.
- Heat in a skillet two tablespoons of oil. Add the diced chicken, salt and pepper. Cook, stirring occasionally for another 15min. drain.
- Lowering the puff pastry to 2mm thick. Using a mold in the form of heart and a pastry cutter, cut lowers this form of heart.
- Then with a pastry cutter to cut that lowers a band of 1.5 cm wide.
- Dorer heart of the edges with beaten egg and have over the strip of puff pastry. Dorer this band beaten egg.
- Make several hearts to the exhaustion of the dough.
- Cook a white oven to 180 ° C for 15min, pressing the center of the heart with a tablespoon of time to another.
- Garnish the center of the hearts of tomato sauce, diced chicken, diced bell pepper, diced cheese and grated mozzarella.
- Enfourner another time at 180 degrees C for 10min.
- Serve immediately.
Posted by douholia
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