Clemente Jacques

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Clemente Jacques

Chicken Pay

Name: Chicken Pay
Prep time: 50 min
Cook time: 50 min
Yield: 6
Cuisine: Internacional
Ingredients: 1 can Clemente Jacques ® Vegetable Salad; 1/2 leeks; 500 milliliters chicken soup; 1 branch celery; 500 grams puff pastry; 1/2 bars cream cheese; 1 egg yolk; 50 grams butter; 1 chicken breast; salt, and pepper; 1 clove garlic; 1/4 onions; aromatic herbs

50 mins

Half

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Clemente Jacques

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There is nothing more practical to take lunch or to the office than a pay, prepare this chicken and vegetable pie one night before. You can eat hot or cold, and if you accompany it with a salad you will have a full meal.

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Ingredients

6 portions

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Preparation

Cook the chicken breast with a little salt, bay leaf, onion and a clove of garlic.

Thinly discard, cook in a pan with butter, salt, pepper and herbs.

Finely chop celery and pore (previously disinfected).

Add the chopped vegetables to the pan. Drain the can of Clemente Jacques ® Vegetable Salad and pour it into the preparation.

Add the cream cheese and mix everything until perfectly integrated, rectify the seasoning with salt and pepper.

Flour a clean surface and roll, cut the dough into 2 parts. Extend it until each half is about 1cm.

Place it carefully in a pie or pie dish. Chop with a fork, that will help you not to inflate.

Wait until the filling is warm and place it inside the mold.

Cover the pie with the rest of the dough, try to join the base with the dough lid. Make a cross cut to the center and press the edges of the pie with a fork.

Beat the egg yolk and with a brush or a napkin varnish the pie, so at the time of baking it will take a golden color.

Bake at 180 ° C for approximately 15 minutes. Verify that the puff pastry is not raw, if necessary cover with aluminum foil so that it does not brown too much and if it is cooked.

Let cool a little before cutting it, you can serve it warm or completely cold.