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Categories:Viewed: 74 - Published at: 4 years ago
Ingredients
- 2 tbsp olive oil
- 2 medium fennel bulbs, thinly sliced
- 1 tbsp finely chopped preserved lemon, plus additional for garnish
- 2 tsp baby capers, drained
- 14 oz boneless skinless chicken thighs, cut into 3/4 inch cubes
- 2 sheets frozen puff pastry, thawed
- 1 None egg, lightly beaten
Method
- Preheat the oven to 400°F. Line a baking pan with parchment paper.
- Heat 1 tbsp the oil in a skillet on medium heat. Add fennel and saute for 1 min. Reduce heat to low. Cook, covered, for 10 mins, stirring occasionally. Transfer to a large bowl. Stir in lemon and capers.
- Heat remaining 1 tbsp oil in the same skillet. Add chicken and saute for 4-5 mins, until browned. Add to fennel mixture. Season to taste.
- Cut each pastry sheet into 4 squares. Place 4 of the squares on prepared pan. Place one-quarter of filling in center of each square. Brush edges with egg. Top with remaining pastry. Press edges together and roll inwards to seal. Brush with egg.
- Bake for 25 mins or until golden and puffed. Garnish with preserved lemon.
