400g boneless, skinless chicken breasts cut into pieces
2 tablespoons of butter
2 tablespoons of chopped green onions
1 tablespoon of lemon juice
2 eggs
salt and black pepper to taste
1 package of puff pastry, thawed
1 egg lightly beaten
1 tablespoon of water
Hollandaise Sauce (blender):
3 room temperature egg yolks
2 tablespoons of lemon juice
1/2 cup plus 2 tablespoons of melted butter at room temperature
salt and black pepper to taste
400g boneless, skinless chicken breasts cut into pieces
2 tablespoons of butter
2 tablespoons of chopped green onions
1 tablespoon of lemon juice
2 eggs
salt and black pepper to taste
1 package of puff pastry, thawed
1 egg lightly beaten
1 tablespoon of water
Hollandaise Sauce (blender):
3 room temperature egg yolks
2 tablespoons of lemon juice
1/2 cup plus 2 tablespoons of melted butter at room temperature
salt and black pepper to taste
Preheat the oven to a hot temperature (220°C)
Pulse the chicken, butter, green onions, lemon juice, and eggs in a food processor until well combined
Season with salt and black pepper. Reserve
Cut the puff pastry into 8 equal pieces
Open each piece into a square about 15cm
Divide the chicken mixture into 8 portions and place them on an oiled baking sheet
Top each portion with one piece of puff pastry, pressing the edges to seal
Cut off any excess pastry
Baste with the egg mixture (beaten egg mixed with water) and bake for about 30 minutes or until golden brown
Serve immediately with the Hollandaise Sauce, or keep warm in a thermos or hot water bath
Not: Cook leftover puff pastry rolls at the same temperature to serve with soup.
