Ingredients1/4 kg Chicken Breasts - boneless
1 pack Puff Pastry - ready-made
1 Egg Yolk - beaten
1 Carrot - medium size, shredded
1 Green Pepper - large size, cut into sticks
1 Onion - medium size
1 cup Parsley - chopped
3 Table spoon Olive Oil
2 Table spoon Mustard Powder
1 cup Green Olives - seedless
1/2 cup Béchamel
Sesame Seeds - for garnishing
Salt and Pepper
Preparation
Preparing stuffing.
Cut chicken breasts into bite sized cubes or strips. Cut each olive in half. Slice onion thinly and cut each slice into 2-3 parts then rub to form strips.
In a large skillet, heat olive oil. Add onion stirring constantly until yellow. Add carrots and peppers and stir for 1 minute.
Add chicken and stir. Reduce heat and leave for 5 minutes until chicken is golden.
Add olives, mustard powder, salt and pepper. Add béchamel and stir. Take off heat then add parsley and stir all ingredients well. Set aside.
Making pastry
Roll pastry dough on a slightly floured surface to form a rectangle 40 x 25 cm. Put stuffing in the center of rectangle. Fold all sides of rectangle inwards over stuffing.
Brush a baking sheet with oil. Put pastry on baking sheet. Brush pastry surface with egg yolk then sprinkle sesame seeds on top.
Heat oven to 200-220 C. Bake pastry in oven until golden. Serve immediately.
