Made with AI
Chicken & Spinach Coulibiac
Ingredients
- chicken breast300 g
- puff pastry250 g
- cooked white rice100 g
- spinach100 g
- onion1 medium (about 110g)
- hard-boiled egg1 large (about 50g)
- fresh tarragon1 tablespoon (about 3g)
- olive oil1 tablespoon (about 14g)
- egg (for egg wash)1 large (about 50g)
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 2
Finely chop the onion and sauté it in a pan with the olive oil over medium heat until soft and translucent, about 5 minutes.
- 3
Add the spinach to the pan and cook until wilted. Remove from heat and let cool slightly.
- 4
Dice the chicken breast into small cubes. Season with salt and black pepper.
- 5
In a bowl, combine the cooked white rice, sautéed onion and spinach, diced chicken breast, chopped hard-boiled egg, and fresh tarragon. Mix well and adjust seasoning with salt and pepper.
- 6
Roll out the puff pastry on a lightly floured surface into a rectangle large enough to enclose the filling.
- 7
Place the filling in the center of the pastry, shaping it into a log and leaving enough pastry on all sides to fold over.
- 8
Fold the pastry over the filling, sealing the edges well. Place seam-side down on a baking tray lined with parchment paper.
- 9
Beat the egg for the egg wash and brush it over the top of the pastry.
- 10
Make a few small slits on top of the pastry to allow steam to escape.
- 11
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and cooked through.
- 12
Let the coulibiac rest for 10 minutes before slicing and serving.
