Puff Pastries Of Meat And Vegetables

Preparation:

Preparation: Defrost the pasta. Meanwhile, remove the scraps and cuticles from the chicken breast, then cut it into bite-size pieces. Trim and wash the zucchini and remove the seeds and skins from the pepper layer: cut the zucchini into half slices and dice the pepper. Heat 2 spoonfuls of oil and brown the two vegetables over high heat until al dente. Peel the mushrooms, scrape them, then wash them well, drain them and cut them into strips. Brown them over high heat in a spoonful of hot oil. Pass the chicken nuggets through the electric mincer and start the appliance for a second, in order to obtain a coarse mince. Brown it too in 2 spoonfuls of oil, with a shallot, trimmed and thinly sliced. Add the browned vegetables to the meat, which will be well colored. Salt and pepper the preparation, then sprinkle it with the cream that you will have mixed with the egg yolks and Parmesan. Let the sauce reduce and switch off. On a lightly floured surface, roll out the pastry into a thin sheet and divide it into 8 squares of 12 cm on each side. Beat the egg in a small bowl and brush the sides. Distribute the chicken preparation, placing it in the center of each square. Then fold them in half, thus obtaining 8 triangles, slightly curved at the ends. Brush them again with the beaten egg, then place them in the oven already at 200 degrees for about 20 minutes. Remove from the oven, arrange the puff pastries on a suitable plate and serve hot, garnishing as desired (e.g. slices of a fresh courgette, previously scored with the special tool, the rigalimoni).