Chicken Curry Candies

This week is really savoury week and as I have already told you in this post I like to experiment with shortcrust pastry and various ingredients. Today I will show you my new creation: the Chicken Curry Candies. This is a funny and delicious recipe which works perfectly for a party, a light dinner, or a quick lunch. Once you have the shortcrust pastry (which you can also buy ready-made) it´s very very veeeeery quick to prepare.

Ingredients for 3:

shortcrust pastry

2 small chicken breasts

1 red pepper

1 big carrot

curry

olive oil

Procedure:

Roll out the short crust pastry on a sheet of baking paper and cut it following its shape. In this way you will have a rectangle which you will cut in 8 squares. Cut into stripes of the same size the chicken, the carrot, and the pepper. Then you can start forming the candies as shown below:

1. Place in the middle of each square a piece of chicken, carrot, and pepper. 

    Sprinkle some curry and a  couple drops of olive oil.

2. Close the pastry over the filling.

3. Twist the empty limbs a couple of times to make sure the filling stays inside.

Then when your candies are ready, bake them in the oven at 180°C for about 15 minutes or until golden-brown. You can eat them warm or cold; they are delightful accompanied by curry rice and fresh mixed salad or simply alone.

Enjoy ♥

Martina

Zuc-cake-chini

Now, with the horrible weather of these past days - or better say weeks - I am in the mood of savoury baking. So I decided to experiment with short crust pastry and various ingredients to make a light but tasty salted cake. The result was this zucchini "cake" and curry chicken "candies", which I will post in the following days. 

What you need is short crust pastry (I follow this recipe), 2 to 3 zucchini, 2 to 3 eggs, some philadelphia cheese, salt, pepper, sage leaves, parmesan cheese. Prepare the bottom of your cake, by spreading the short crust pastry in a round or rectangular baking pan. Beat the eggs, salt, pepper, and sage with the philadelphia cheese. Then slice your zucchini and pan fry them for 10 minutes or until soft (if you prefer a lighter version you can also boil them). You can either leave them like this (that´s what I did) or you can mince them and mix them with the eggs and cheese. Then pour the filling in the baking pan and sprinkle some parmesan cheese. If you have some short crust pastry left, you can either close the cake or make a decoration on top. Bake in the oven at 180°C for about 15 minutes or until golden-brown.

This is a very easy and quick recipe; not a very refined one, but rustic and home-made. Everyone will love it and if you don´t like these ingredients you can change, add, and experiment with many others: asparagus, ham, carrots, tomatoes, mushrooms, spinach, turkey, speck, and many more...

Enjoy ✿

Martina