Mustard chicken cakes
Instructions
Cut the chicken breast into cubes, peeled onions, chop and fry them in a pan with 3 tablespoons oil for 4-5 minutes.
Add the chicken, fry it on all sides, sprinkle with cognac and let it evaporate.
Taste, add salt if needed and turn off.
In a bowl beat the eggs with a pinch of salt, mustard, cream and some chopped tarragon leaves.
Unroll the puff pastry, made four discs with a diameter of 12 cm and four molds coated tartelletta 10 centimeters in diameter.
Fill the molds with the chicken, pour over the batter of cream and eggs and cook in the oven at 200 degrees already warm for about 25 minutes.
Decorated with fresh tarragon and serve.
Ingredients and dosing for 4 persons
- 1 roll of fresh puff pastry
- 2 onions blondes
- 400 g of chicken breast
- 2 eggs
- 20 cl of cream
- 1 tablespoon of rustic mustard
- Some leaves of fresh tarragon
- 2 tablespoons of cognac
- 3 tablespoons of olive oil extra virgin
- 1 pinch of salt