CHICKEN TORTELLONI


CHICKEN TORTELLONI

 Francis
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

A reinterpretation of the classic tortelloni to be served as an appetizer.The idea came to me having to recover the meat of the hens with which I made the broth, an exceptional appetizer to be served at festive lunches.

INGREDIANTS

  • sheet of shortcrust pastry
  • cooked chicken meat
  • chopped almonds
  • tablespoons Bolognese mustard
  • tablespoon mustard
  • cooked spinach (about half the weight of meat)
  • salt
  • pepper

INSTRUCTIONS

  1. Bone the hen after making the broth and mince the meat.
  2. Combine all the other ingredients and make a coarse dough, the pieces of meat must be seen.
  3. Roll out the shortcrust pastry, flatten it a little and make 4×4 cm squares.
  4. Arrange on a ball of dough and close the tortello in the classic way: first in a triangle, then a small pleat inwards on both lower sides, and then rolling it on the index finger giving it the shape of the tortello.
  5. Arrange on a baking sheet with parchment paper, brush with egg and bake at 200 ° C for the browning time.

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