Friday, 9 May 2014

Chicken, Asparagus and Ricotta Pastry wraps

When my husband crosses the road to our house and sees the foggy kitchen windows, he knows that something is baking. What he found on the kitchen bench were these Asparagus and ricotta pastry wraps.

I decided to use the remaining asparagus from my previous post and wrap it with my ricotta filling, which i had stuffed in my lemon roast chicken the day before. I wanted to create a parcel of flavour while having that crunch from the pastry and asparagus. I knew that my aunty's fresh sage and chives were going to bring these wraps to life.

I always keep a packet of puff pastry in the freezer to revive left overs and experiment with various fillings. It is also a great 'go to' for light lunch when friends visit at short notice.

Items you need:

- 300 grams of Ricotta (0.66lb)
- 2 tablespoons of chopped chives
- 2 tablespoons of chopped sage
- 1 teaspoon of grated lemon zest
- 2 cups of shredded roast chicken
- 1 teaspoon of salt and pepper
- 1/4 cup of shredded gruyere cheese
- 2 sheets of puff pastry cut in to a triangles. Lay the square puff pastry on a chopping board and make a criss-cross from one corner to another.

What's Next?

Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and line the try with baking paper

1. Mix the ricotta, chives, sage, lemon, chicken salt and pepper together and set aside

2. Blanch the asparagus for five mins and place in a bowl of ice water to crisp then strain and set aside.

3. Use a tablespoon to spoon in the ricotta mixture in to the centre of the triangle pastry. Place three asparagus stems with the spear in the center.

4. Fold one end of the pastry across the ricotta mixture and the other end over lapping the folded pastry. This should form a parcel.

5. Sprinkle gruyere cheese on top of each parcel

6. Bake in the oven for 10-15 minutes or till the pastry and gruyere cheese is brown

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