Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Curried Chicken Puffs
Puff Pastry with Chicken and Curry
(Sfogliatine al Pollo e Curry)
 
 
Ingredients:
 
For the Puff Pastry:
9 oz (250 grams) puff pastry dough (thawed if frozen)
Plain flour, for dusting
7 oz (200 grams) cooked chicken breast meat, coarsely chopped
Curry powder, to taste
2 egg yolks, lightly beaten
Salt and pepper

For the Bechamel Sauce:
2 oz (50 grams) oz butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) whole milk
Pinch of freshly grated nutmeg (optional)
Salt and pepper
 
Directions:
 
Prepare the Bechamel Sauce:
Melt the butter in a saucepan over a medium heat.

Whisk in the flour.

Pour in all the milk, whisking constantly until it starts to boil.

Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes. Bechamel sauce should not taste like flour.

Remove the saucepan from the heat.

Taste and add more salt if necessary and season with pepper and/or nutmeg.

If the sauce is too thick, add a little more milk.

If too runny, return to the heat and add 2 slices of butter mixed with an equal quantity of plain flour.

Prepare the Puff Pastry:
Preheat the oven to 200°C (400°F) Gas Mark 6.

Roll out the pastry on a lightly floured surface and cut out 12 rounds with a biscuit cutter.

Place on a baking sheet and bake for 15-20 minutes until the pastry puffs up and is golden.

Transfer to a wire rack and cool.

Place the chicken breast meat in a processor and process until very finely chopped.

Transfer to a bowl and season to taste with curry powder.

Stir in the bechamel sauce, egg yolks, and season with salt and pepper to taste.

When ready to serve, sandwich the chicken mixture between pairs of pastry rounds.

Place on a baking sheet and heat through in a preheated oven, 180°C (350°F) Gas Mark 4, for about 10 minutes. Serves 6.
 
That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy