BBQ Pulled Chicken Puff Pastry Pinwheel

レシピ

材料・調味料 (4 人分)

bbq chicken rub:

chicken breast: 250g

fennel seeds: 1 tsp

smoked paprika: 1/2 tsp

brown cane sugar: 1/2 tsp

cumin powder: 1/2 tsp

sea salt: 1/2 tsp

black pepper: 1/2 tsp

cayenne: pinch

red onion finely minced: 1

unsalted butter: 1 tbsp

vegetable oil: 1 tbsp

bbq sauce:

brown cane sugar: 100g

tomato ketchup: 100g

apple juice fresh: 1 apple

orange juice fresh: 1 orange

worchestershire sauce: 2 tbsp

balsamic vinegar: 2 tbsp

english mustard: 1 tsp

brandy: 50ml

chipotle in adobo sauce: 1/4 chipotle + a few splashes of sauce

sea salt: pinch

unsalted butter: 2 tbsp

all purpose flour: 2 tbsp

low moisture mozzarella freshly shredded: 1 cup

parmigiano reggiano freshly grated: 1 tbsp

chicken stock: 1/2 cup

green onion chopped: a handful

puff pastry: 500g

作り方

0: you will need a pressure cooker. lets prepare the chicken and the rub: using a meat mallet, pound the chicken breast until the thickness is uniform. transfer the chicken into a shallow bowl. add fennel seeds, paprika, sugar, cumin, cayenne, salt and pepper. rub the chicken well with the spices

1: over medium heat, add butter and oil into the pressure cooker. once butter has melted, add in onion. saute the onion until translucent. add in the chicken and cover. cook until the 6th whistle

2: do not open the cover, rather let the cooker cool down completely, for about 4 hours to overnight. this will let the chicken rest and infuse all the flavors

3: in the meantime, lets make the bbq sauce: in a pot over medium heat, add sugar, ketchup, apple and orange juice, worchestershire, balsamic, mustard, brandy, chipotle and salt. stir well to combine or until the sugar has dissolve. bring it up to a simmer. simmer until the sauce is thick or it coat the back of your spoon

4: remove the chicken from the cooker, the chicken should be tender. using 2 forks and pull the chicken into shreds. return the chicken back into the pressure cooker over medium heat. add in a few heap tbsp of bbq sauce. stir well until the chicken and onions are coated with the sauce. remove from heat and transfer into a bowl. add in green onion. mix well and set aside

5: lets prepare the bbq cheese base: in a pot over medium low heat, add in butter and flour. whisk until well combine. once the mixture is starting to turn brown, add in chicken stock gradually while still whisking

6: add in 1 cup of the bbq sauce gradually while still whisking. make sure no lumps. add in the cheese gradually while still whisking. whisk until all the cheese has dissolved. taste and adjust the seasoning. remove from heat and set aside

7: preheat oven to 200 degrees. roll out the puff pastry and divide into 2 equally. roll out each puff pastry until about 1/16 inch thick. using a large bowl, about 8 to 10 inches in diameter, mould out 2 large circles

8: place 1 circle puff pastry onto parchment paper. spread the bbq cheese sauce on top of the puff pastry. distribute the chicken over the top evenly. take the other circle puff pastry and place it on top of the chicken. place a champagne glass on the middle of the puff pastry. using a sharp knife and cut from the glass circumstance to the end of the puff pastry

9: continue cutting until you have 16 equal triangles. fold a pair of triangles to form the shapes as shown in the photo. pinch to seal the edges. beat an egg and brush on the puff pastry. wack into the oven and bake for 30 minutes or until golden brown. remove from oven, slice and serve! voila! bbq pulled chicken puff pastry pinwheel!

ポイント

if your kitchen temperature is about 28 to 30+ degrees, place the puff pastry in the fridge before and after shaping. this will firm the puff pastry up

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