Roasted garlic chicken puff pastry

Serves : 4

Preparation time: 30 minutes

Cooking Time: 50 minutes

Ingredients

• 1 head garlic
• 60 ml (4 tablespoons) olive oil
• 450 g (16 oz) ground Québec chicken
• 1 red onion, chopped
• 125 ml (½ cup) sun-dried tomatoes, chopped
• 500 ml (2 cups) ricotta, well drained
• 1 roll filo pastry (phyllo)
• 60 ml (4 tbsp.) butter, melted
• Salt and pepper to taste

Sauce

• 250 ml (1 cup) white wine
• 1/2 chicken stock cube
• 125 ml (1/2 cup) 35% cream
• 1 pinch Espelette pepper
• 2 sprigs thyme, leaves removed
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Trim the top of the garlic head.
3. Place the garlic head on a sheet of aluminum foil, drizzle with some of the olive oil, close the foil and bake for 20 minutes.
4. Meanwhile, in a hot frying pan, brown the chicken and onion in the remaining olive oil.
5. Add the sun-dried tomatoes, season with salt and pepper and leave to cool.
6. Squeeze each garlic clove to extract the flesh.
7. Add the ricotta, garlic and check the seasoning.
8. Unroll the filo pastry on the work surface.
9. Take a sheet of filo pastry and brush it with melted butter.
10. Overlay a second sheet of filo pastry, brush with melted butter, then a third sheet of pastry and brush with butter.
11. Using a knife, cut the 3 sheets of filo pastry into 2.
12. On each piece of filo pastry, spread a quarter of the prepared mixture and roll up to form a pavé.
13. Repeat once more to form 2 other pavés.
14. Place the cobblestones on an ovenproof tray lined with a silicone mat and bake for 25 minutes.
15. Meanwhile, in a hot pan, bring the white wine, stock cube, cream and thyme to the boil. Reduce slightly. Check the seasoning.
16. Serve the meat puffs with the sauce.