- 0.25 tsp. salt
- a little pepper
- clarified butter to fry
- 1 egg yolk, thinned
- saltwater, boiling
- 3 tbsp. mascarpone
- 2 tbsp. coarse-grain mustard
- 300 g brussels sprouts
- 2 dl water
- 0.5 cube yeast (approx. 20 g), finely crumbled
- 50 g butter, liquid, left to cool
- 150 g 3/4-fat quark
- 350 g white flour
- 1 tbsp. acacia honey
- 20 g dried fried onions
- 4 chicken breasts, cut in half lengthways
- 2 slices ham, cut across in half
Mix the flour, salt, onions and yeast in a bowl. Pour in the butter and water and knead to a soft dough. Cover and leave to rise for approx. 1 hour until double in size.
Cook the Brussels sprouts in salted water for approx. 10 mins. until almost soft, drain and halve. Heat the clarified butter in a non-stick frying pan. Brown the chicken on all sides for approx. 2 mins., remove and leave to cool slightly. Stir together the mustard, honey, salt and pepper. Coat the chicken in the mixture. Combine the quark and Mascarpone, season.
Sprinkle a little flour on the work surface and roll out the dough (approx. 30 x 50 cm). To decorate, cut away a strip of approx. 5 cm on one of the short edges and cover with a damp cloth. Quarter the remaining dough. Place the ham in the centre of the sections of dough. Spread with half the quark mixture. Place 2 chicken halves on each. Scatter over the sprouts and top with the remaining quark. Coat the edges of the pastry dough with a little water. Fold the two shorter edges over the filling and press down. Press firmly on the two side openings, folding underneath if necessary. Cut the reserved pastry dough into strips and use these to decorate the parcels, then place on a tray lined with baking parchment. Coat the chicken parcels with egg.
Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.
- 2h Preparation/cooking time: ca. 40m + Allow to rise: ca. 60m + Bake: ca. 20m
- Servings For 4 people
- Nutrition 765 Kcal