Recipe courtesy of Michael Lomonaco
Curried Chicken Matchsticks
- Yield: 45 to 60 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 52.5 servings
- Calories
- 76
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 52
- Total: 1 hr 50 min
- Prep: 1 hr 20 min
- Cook: 30 min
Ingredients
1 pound chicken breast, all skin and bones removed, diced into 1/4-inch pieces
1/2 cup dry white wine
Several herb sprigs: tarragon, thyme, bay leaf
1/2 teaspoon salt
2 tablespoons curry powder
1/2 cup mayonnaise
1/4 cup chopped chives
Salt and pepper to taste
1 pound puff pastry sheets, unbaked
Directions
- In a pot over medium heat, place chicken and wine. Bring to slow boil and skim. Add herbs and salt, and continue cooking for 12 minutes. Add curry and cook 3 minutes more. Allow the mixture to cool slightly. Discard herb sprigs.
- Place solids from chicken mixture in food processor. Pulse while adding 1/2 remaining liquid. Continue to pulse until a fine paste forms. Refrigerate to chill completely. Add mayonnaise and chives, and season with salt and pepper.
- Lay out sheets of pastry. Spread with curried chicken paste. Wet the edge of the pastry with water, cover with second sheet of pastry and seal edges. With a very sharp knife, cut into 1/2-inch by 3-inch pieces. Lay on cookie sheet and freeze until needed.
- Preheat oven to 375 degrees. Brush frozen matchsticks with simple egg wash of 1 egg beaten with 3 tablespoons of water. Bake matchsticks for 15 to 18 minutes. Serve hot.