
Chicken with Chorizo and Lentil En Croute
Try this delicious recipe for chicken with chorizo and lentil en croute – made with Jus-Rol’s puff pastry and best served with a green salad.
Quick Stats
Easy
4 Servings
25 minutes bake time
Chicken with Chorizo and Lentil En Croute
Try this delicious recipe for chicken with chorizo and lentil en croute – made with Jus-Rol’s puff pastry and best served with a green salad.
Ingredients
- Jus-Rol™ Puff Pastry Block
- 30g Dried green lentils
- 50g Chorizo, diced
- 25g Sun dried tomato paste
- 4 Chicken breast fillets
- Salt & black pepper
Equipment required
- Pastry Brush
- Rolling Pin
- Baking tray
- Sharp knife
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220ºC (200ºC for fan assisted ovens)/Gas M 7
- Combine lentils with chorizo and tomato paste. Take each chicken breast and slice them horizontally through the thickest part, open out and flatten with the flat of your hand. Divide the lentil mixture between the breasts and spread over the surface and roll up from widest end.
- Roll out pastry to a rectangle approx. 16″ x 14″ & cut into 4 equal rectangles. Lay each rolled chicken breast on a piece of pastry, brush edges with beaten egg and bring up sides to meet in middle of chicken. Press together firmly to seal, turn over and place on a baking tray.
- Make slits in top of each parcel, brush with beaten egg. Bake for 20-25 minutes until pastry risen and golden brown.
Top Tip – Use the pastry trimmings to decorate the tops with leaves or other shapes