Puff pastry braid with chicken and asparagus – a recipe for a puff pastry braid filled with chicken in asparagus sauce. It is made with leftovers from Danish tartlets with chicken and asparagus, and it is a fusion of two classics: the tartlet filling and the Danish puff pastry stick, a real 80s classic. It is a really easy dish for dinner or lunch, as it doesn’t take much work if you have leftover filling from an Easter or Christmas lunch.
The filling goes in the middle of a roll of fresh puff pastry, diagonal slits are cut on each side, and the strips are folded alternately over the filling so the pastry is braided around it. It is brushed with egg, sprinkled with sesame seeds and baked until golden and crispy. Serve it as a new take on tartlets at your Easter or Christmas lunch. Enjoy!
Puff pastry braid with chicken and asparagus
Ingredients
Instructions
Preheat the oven to 200°C (fan).
Place the puff pastry on a baking tray on its baking paper. Spread the chicken and asparagus filling down the middle of the pastry (lengthways). Cut diagonal slits in the pastry on each side of the filling, about 1/3 of the way in, so it looks like a herringbone pattern (see video). Fold a strip from each side over the filling alternately, so you “braid” the whole thing.
Gather the pastry at the ends and tuck them under. Brush with beaten egg and sprinkle with sesame seeds.
Bake for about 30-35 minutes. Let it cool slightly, which makes it easier to cut. Sprinkle with chives. Enjoy!
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