Chicken fillet in puff pastry with mushrooms and cheese

In a bowl pour the flour, add water, salt and melted butter (the 50 g). Mix. Put on the counter and adding flour (to the point when it is adherent) knead the dough. I wrap it in foil and put into the refrigerator. The dough should flatten, then chilled in order to roll out later easily. It takes usually two hours. I take it out, and roll out a big square. I put soft butter in the middle. I wrap the dough in the shape of the envelope. Roll out the dough so that the length of it was 3 times greater than the width. Then I fold in three and put in the refrigerate for 1-2 hours. I take out, I turn 90 ° and again roll out. It's lenght has to be 3 times bigger than width. Again I put it in the refrigerator.
Repeat this process 6 times. Before use, it should be chilled.

Cut the dough into pieces, fill with stuffing, cheese and bake rub.

Recipe By: Magdalena Zduńczyk
0.5 fillet of chicken
6 large mushrooms
1 onion
100 g grated cheese

Season with salt and pepper.

Puff pastry:
100 ml water
0.5 tsp salt
200 g of butter (room temperature soft)
200 g of wheat flour
50 g melted butter in a saucepan

The recipe is from:
Gospodarstwo Sadownicze Henryki i Stanisława Myszka
ul. Kolonia 16
06-425 Karniewo
[email protected]

Production & Processing 
Facebook Google Maps